This roasted beet and fennel salad is absolutely packed with flavor and gorgeous color! Every bite is brimming with fresh tastes from herbs, pistachios, and citrus dressing made from lemon and orange juices. You won’t want to miss out on this vegan winter salad.
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I’m simply swooning over this new recipe, you guys! Not only does it include my favorite vegetable (beets), but it also features another delicious winter veggie that hardly gets any attention — fennel. The two are seriously a match made in heaven.
Fennel, if you’re not familiar, has a faint licorice-like taste and gets sweeter when it’s roasted. Beets have an earthy flavor that also transforms during the roasting process. When paired with a sweet dressing, like the citrus one in this recipe, these two veggies are simply irresistible.
Oh, and did I mention there are fresh herbs in this bad boy too?! Well, now you know. Mint and parsley add so much fresh flavor. There are also pistachios for a salty, crunchy component.
Like I said…I’m swooning. And I think you will be too! Add this roasted beet and fennel salad to your weekly menu ASAP. Serve it warm or cold. Either way, you won’t be disappointed.
How to Make Beet and Fennel Salad
For the full instructions list and ingredients, scroll down to the recipe card at the bottom of the post. Here’s a brief overview of the steps for this recipe, followed by my expert tips.
- Roast the beets and fennel. The beets will take longer than the fennel, so plan accordingly.
- In the meantime, chop the herbs and make the dressing. Keep these on hand until you’re ready to toss the salad.
- Combine the roasted veggies, herbs, and pistachios in a bowl. Since you are roasting the beets whole, you will have to slice them before adding to the salad.
- Add the dressing, and mix well.
- Enjoy your healthy, delicious salad!
- To save tons of time, use pre-roasted beets like Love Beets! You can also find pre-roasted beets at Trader Joe’s. Alternatively, you can roast beets ahead of time yourself and keep them in the fridge until you’re ready to make the salad.
- Feel free to use different herbs or a different nut or seed. Dill or thyme and walnuts or pepitas would work well! You can also add feta or goat cheese (if you don’t need this salad to be vegan).
- You can serve roasted beet and fennel salad warm or cold. I like both options equally!
- This salad keeps well in the fridge even after the dressing has been added. So, you can prep it up to a few hours in advance if you are making it for a later time. Leftovers will last for 2 to 3 days.
More Recipes with Beets and Fennel
If you love the flavors in this beet and fennel salad, I have some other great recipes for you to try! Check out the Lemony Fennel Lentil Salad with Parsley, Warm Fennel Salad with Grapes and Feta, and Simple Shaved Carrot and Fennel Salad. For more beet dishes, see the Roasted Beets and Burrata with Orange Balsamic and the Red Cabbage Slaw with Beets.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Beet and Fennel Salad with Citrus Dressing
For the salad
- 5 small beets - or 3 large
- 2 teaspoons extra virgin olive oil - divided
- 1 bulb fennel - stalks and fronds removed
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- ¼ cup shelled pistachios - dry roasted and salted
- Preheat the oven to 400 degrees F. Trim and scrub the beets. Rub each one with a tiny bit of olive oil all over the skin, then wrap each one in aluminum foil. Place the foil packets on the center rack of the oven. Roast for 45 to 60 minutes until tender. Small beets take less time than large beets to roast. When the beets are finished roasting, remove them from the foil packet and rub your hands over each one to remove the skin (it should glide off without too much effort). If they are too hot to touch, run them under cold water while you take off the skin.
- Prepare the fennel for roasting. Cut the bulb into lengthwise quarters and then slices. Transfer to a baking sheet lined with parchment paper or a silicone mat. Drizzle with olive oil and toss until coated. Bake for about 15 to 20 minutes (at the same temperature as the beets) until tender and slightly charred.
- Slice the roasted beets into thin discs or another shape of your choice. Combine the beet slices and roasted fennel slices in a mixing bowl. Add the chopped herbs and pistachios.
- In a separate bowl, whisk together the olive oil, orange and lemon juices, Dijon mustard, maple syrup, salt, and pepper.
- Pour the dressing over the salad ingredients and mix well. If you have some fennel fronds from the bulb you used, add them as garnish. Enjoy warm or cold!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
- To save time, use pre-roasted beets like Love Beets. You can also find other brands of pre-roasted beets at many grocery stores, including Trader Joe’s. Finally, you can roast the beets yourself up to 5 days in advance and store them in the fridge.
- Feel free to mix up the herbs, use a different nut or seed, and/or add feta or goat cheese.
- You can make this salad and toss it with the dressing up to a few hours in advance. Keep it in the fridge until you’re ready to serve it.
Enjoy those seasonal vegetables! – Lizzie