An orange vinaigrette dressing ties together the herbs and beets, leaving you asking for more.Jump to Recipe
I love beets, but I’ve had a mixed history with cooking them due to what a pain they can be to prep and roast. Apparently, I’m not the only one that feels this way, either: potatoes, beets, radishes, and carrots compromise some of the most food waste each year.
Being that about a third of the world’s food currently goes to waste -- something that is not only bad for world hunger but also the world's economy -- it’s exciting for me to share new and easy ways to prepare and cook beets. I have quite a few ways to use your leftover potatoes and carrots, too.
Unfortunately, there aren’t many ways around the time needed to cook beets unless if you buy pre
Whether you decide to cook them yourself or buy precooked from the store, this recipe showcases beets in a lightly sweet orange vinaigrette. The herbs, salad, onions, and fennel keep it refreshing and there’s an overall addiction factor that keeps us coming back for more. Something that I’m sure is good for our food waste situation, too.
How to Cook Beets:
- Save the hassle roasting beets by sealing them up in airtight aluminum foil packets. Then, easily remove the skins of the beets by placing your hand in a sandwich bag and then picking up the beet and massaging it lightly to remove the skin.
Other Cooking Notes:
- If vegan, use agave syrup instead of honey.
- To save time, prep the rest of salad and salad dressing while the beets are roasting.
- You can also make and marinate the beet mixture ahead of time, but don’t toss it with the salad greens and herbs until right before serving.(or else it will get all sad and wilt!).
Dishes Similar to Roasted Beet & Fennel Herb Salad
- Healthy Mashed Potatoes
- Ricotta Grits & Roasted Asparagus with Lemon Drizzle
- Remixed Carrot Souffle
- Kale & Broccoli Salad with Lemon Parmesan Dressing
- Farro, Fennel & Citrus Salad
- Super Easy Arugula & Apricot Salad
Questions or comments about this recipe? Please post in the comment section below and I’ll get back to you as soon as possible!
Roasted Beet & Herb Salad
- 1 pound red beets
- 1 5 oz. bag spring mix or herbed baby salad blend
- ¼ medium sized red onion cut into thin lengthwise slices
- ½ medium size fennel bulb cut in half lengthwise and then into ⅛ inch. crosswise quarter moons
- 1-2 tablespoons chopped fennel fronds
- ¼ cup cilantro chopped
- ¼ cup flat leaf parsley chopped
- ¼ cup dill chopped (optional)
- 1 teaspoon fennel seed
- ½ medium size orange zested and juiced
- 2 tablespoons white wine vinegar
- 2 teaspoons honey or agave syrup
- ¼ cup olive oil
- ½ teaspoon salt
- 1 teaspoon smooth dijon mustard
- ½ teaspoon fresh thyme; or one pinch dried thyme
- Black pepper
- If roasting your own beets: preheat oven to 425 degrees. Wash beets and divide between two aluminum foil sheets and then fold up into airtight packets, pinching and folding the edges to seal. Roast for 60-70 minutes, or until you can pierce a beet easily with your fork.
- Remove beets from the foil, place in a shallow bowl and chill in the fridge while you prep the rest of the salad.
- Heat a small skillet over medium low heat and add fennel seeds. Toast, shaking the pan every minute or so, or until the seeds start to turn golden brown and smell fragrant. Remove from heat.
- In a medium sized bowl, whisk all the vinaigrette ingredients until the mustard and vinegar has emulsified into the oil.
- Remove the skins of the beets by placing your hand in a sandwich bag and then picking up the beet and massaging it lightly to remove the skin. Continue with the rest of the beets and then cut into about ½-¾ inch cubes.
- Add the beets, red onions, and fennel to the dressing in the medium sized bowl. Toss together until all the veggies are covered and let marinate for 5 minutes.
- Add salad mix to a salad bowl and spoon out beet mixture onto it. Sprinkle with herbs and serve.