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.
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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
- Preheat oven to 350°.
- Peel and cut beets into ½" pieces. Wrap each color beet separately in foil and coat with ¼ c olive oil.
- Cut fennel in half and drizzle with olive oil.
- Place both foil packets and fennel on baking sheet and place in oven.
- Roast for 30-40 minutes until beets are tender.
- Remove from oven and allow to cool for 15 minutes.
- Place beets in mixing bowl and top with garlic powder.
- Slice fennel into ¼ in strips and add to beets.
- Add balsamic vinegar and salt and pepper and toss vegetables.
- Place on serving plates and top with feta cheese and pistachios.
- 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.
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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
Roasted Beet Salad recipe
This simple Beet Salad recipe is a beautiful mix of textures and flavors, made with roasted fennel, colorful beets & crumbled pistachios.
- Total Time: 1 hour 5 mins
- Yield: 4 portions 1x
Ingredients
- 8 ounces fresh red beets
- 8 ounces fresh golden beets
- ½ C feta cheese
- 1 head of fennel
- ½ C shelled pistachios
- ½ tsp garlic powder
- Salt
- Pepper
- ½ C olive oil
- ½ C balsamic vinegar
Instructions
- Preheat oven to 350°.
- Peel and cut beets into ½" pieces. Wrap each color beet separately in foil and coat with ¼ c olive oil.
- Cut fennel in half and drizzle with olive oil.
- Place both foil packets and fennel on baking sheet and place in oven.
- Roast for 30-40 minutes until beets are tender.
- Remove from oven and allow to cool for 15 minutes.
- Place beets in mixing bowl and top with garlic powder.
- Slice fennel into ¼ in strips and add to beets.
- Add balsamic vinegar and salt and pepper and toss vegetables.
- Place on serving plates and top with feta cheese and pistachios.
- Serve and enjoy
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 402
- Sugar: 15.2 g
- Sodium: 860.9 mg
- Fat: 32.2 g
- Carbohydrates: 23.5 g
- Protein: 8.1 g
- Cholesterol: 16.7 mg
Claudia | The Brick Kitchen says
Ahh beetroot is one of my favourites, especially roasted! Love that you have used golden beets as well - I have never noticed them in store but will keep a more careful eye out in future. Great idea to add pistachio and fennel to the classic beetroot-feta combination too 🙂
Jackie says
thanks so much Claudia!! It is great to hear that someone appreciates these beauties as much as I do!!
annie@ciaochowbambina says
This salad literally looks like a piece of art. I love the colors and composition...and I can imagine its gorgeous earthy flavor. I have never cooked beets, though I love them.... You have certainly inspired me to go for it! Thank you!
Natalie says
We love this recipe! I am not a fan of golden beets so we add just the traditional red beets and I add 2 fennel. Thanks for sharing!
Jackie says
We are SO HAPPY to read this Natalie! Thank you so much for your kind words! This is a personal favorite of mine as well; I am thrilled to hear that you like it!