Roasted Beet Salad

This simple Beet Salad recipe is a beautiful mix of textures and flavors, made with roasted fennel, colorful beets & crumbled pistachios.

Beet and Fennel Salad

This Roasted Beet Salad with Fennel is a farmer's market feast, made with beautiful red and golden beets. We roasted the fennel with the beets to bring out their natural flavors, then tossed them in balsamic vinegar before adding shelled pistachios and some feta cheese. Just like our Lemon Kale Salad, this combination of roasted fennel and beets is so delicious and different. And just a little feta and the crunch of pistachio makes this healthy salad feel decadent.

Jump to:

• Beet and Fennel Salad
• Ingredients
• Instructions
• Substitutions
• Variations
• Top tip
• Make ahead
• More roasted veggie recipes
• Roasted Beet Salad recipe
• Related recipes

Ingredients

• FRESH RED BEETS: tops removed and scrubbed
• FRESH GOLDEN BEETS: tops removed and scrubbed
• FETA CHEESE: crumbled
• FENNEL: one whole head of fennel
• PISTACHIOS: shelled and crumbled
• GARLIC POWDER
• SALT
• PEPPER
• OLIVE OIL: use the best quality olive oil you can afford
• BALSAMIC VINEGAR: we like a dark, concentrated balsamic vinegar

Instructions

1. Preheat oven to 350°.
2. Peel and cut beets into ½" pieces. Wrap each color beet separately in foil and coat with ¼ c olive oil.
3. Cut fennel in half and drizzle with olive oil.
4. Place both foil packets and fennel on baking sheet and place in oven.
5. Roast for 30-40 minutes until beets are tender.
6. Remove from oven and allow to cool for 15 minutes.
7. Place beets in mixing bowl and top with garlic powder.
8. Slice fennel into ¼ in strips and add to beets.
9. Add balsamic vinegar and salt and pepper and toss vegetables.
10. Place on serving plates and top with feta cheese and pistachios.
11. Serve and enjoy

Hint: toss beets in balsamic vinegar while they're still warm. Warm beets absorb vinaigrette better.

Substitutions

• Red beets only: while we love the color that golden beets give this salad, all red beets work just as well. The taste is essentially the same.
• Cheese it up: we love a mild feta for this salad, but goat cheese or ricotta also works.
• The nuttier the better: pistachios give this salad great flavor, but can sometimes be expensive. Walnuts or sliced almonds are a good alternative.

Variations

• Serve on a bed of greens: for a more traditional salad, serve the fennel and beet mixture over a bed of mixed greens or arugula (try our Arugula & Beet Salad).
• Add grains: for a more filling meal, add brown rice, quinoa, or farro, like our Charred Broccoli and Farro Salad
• Add protein: need more protein? Add grilled chicken or quinoa.

Top tip

Roasting the beets and fennel in olive oil softens their textures and brings out their natural flavors. Make sure to roast for at least 30 minutes and check to make sure they are fork tender.

Make ahead

We recommend serving this salad warm, but it also tastes great cold. Roast the beets, drizzle them with balsamic vinegar, then place them in an airtight container for up to 24 hours. You may want to add more vinaigrette to the salad before serving.

More roasted veggie recipes

• Roasted Brussels Sprouts with Apple Cider
• Balsamic Glazed Carrots
• Lemony Roasted Cauliflower Bites
• Roasted Beets with Sherry Shallot Vinaigrette

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