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Roasted Fennel and Beet Salad

This simple & beautiful salad, made with roasted fennel, colorful beets & crumbled pistachios, is a delight for vegetarians and veggie lovers.

  • Total Time: 1 hour 5 mins
  • Yield: 4 portions 1x

Ingredients

Scale
  • 8 ounces fresh red beets
  • 8 ounces fresh golden beets
  • 1/2 C feta cheese
  • 1 head of fennel
  • 1/2 C shelled pistachios
  • 1/2 tsp garlic powder
  • Salt
  • Pepper
  • 1/2 C olive oil
  • 1/2 C balsamic vinegar

Instructions

  1. Preheat oven to 350°.
  2. Peel and cut beets into 1/2" pieces. Wrap each color beet separately in foil and coat with 1/4 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 1/4 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
  • Author: Superman Cooks
  • 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

Keywords: beet, beetroot, golden beet, fennel, vegetarian, pistachio, fall, autumn, roasted

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