Vegan Recipes

Roasted Beet Salad with Citrus and Fennel

Roasted Beet Salad with Citrus and Fennel

Healthy roasted beet salad recipe, This flavor-packed vegan salad features tender roast beets and the classic combination of citrus, fennel, and orange-vinaigrette for a light, yet satisfying main course.

Ingredients for this Recipe :

Orange Vinaigrette Ingredients:
  • 1/4 cup balsamic vinegar
  • 1 tsp fresh orange zest
  • 2 tbsp fresh orange juice
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh lime zest
  • 1 tbsp fresh lime juice
  • 1/4 cup rice wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tbsp maple syrup
  • 2 tsp Dijon mustard
  • 1 clove garlic, finely minced
  • Sea salt and black pepper, to taste
Salad Ingredients:
  • 4 medium beets
  • 3 tbsp extra virgin olive oil
  • Sea salt
  • 2 large organic oranges, zested, sliced, and cut into wedges
  • 1/2 small fennel bulb, cut into thin slices
  • 2 cup baby Arugula lettuce
  • 2 cup mixed salad greens
  • 1/2 cup walnuts, chopped

How to Make Roasted Beet Salad :

Step One:

Preheat oven to 400°F and combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine. Set aside until ready to use.

Step Two:

Wash beets and pat dry. Place each beet onto a piece of aluminum foil and rub with olive oil. Sprinkle each beet generously with salt before wrapping it in aluminum foil and placing it on a rimmed baking sheet.

Step Three:

Place the baking sheet into the preheated oven and roast the beets for 45 minutes – 1 hour, or until beets are tender.

Step Four:

Remove from oven and set aside to cool slightly. Once the beets are cool enough to handle, peel them under cold running water and cut them into slices.

Step Five:

Toss Arugula and mixed field greens together with a little vinaigrette in a large bowl. Arrange greens onto a serving platter or chilled individual salad plates and top with roasted beets, orange slices, sliced fennel, and walnuts.

Step Six:

Garnish with wispy fennel fronds, if desired, and serve immediately with remaining salad dressing. Enjoy!

Serving Suggestions :

This delicious roasted beet salad pairs with any meal you prefer. For a more robust meal, pair it with a cup or bowl of your favorite hot or chilled soup. Check out our own Vegan Creamy Wild Rice and Mushroom Soup recipe also.

Roasted Beet, Citrus, & Fennel Salad

Other Vegan Salad Recipes –

Veggie salad recipe – Veggie Mason Jar Salad with Homemade Dressing

Mixed berry salad recipe – Berry Salad with Raspberry Vinaigrette

Other Vegan Recipes –

Roasted vegetables recipe – Mediterranean Roasted Vegetables

Kale chips recipe – How to Make Crispy Kale Chips

Vegan noodles recipe – Butternut Squash Noodles

Roasted Beet Salad with Citrus and Fennel

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Salad American
Serves: 6
Prep Time: 10 minutes Cooking Time: 45 minutes – 1 hour Total Time: 55 minutes – 70 minutes

Roasted beet with a combination of citrus and fennel for a light salad, Fully vegan and super delicious.

Ingredients

  • Orange Vinaigrette Ingredients:
  • 1/4 cup balsamic vinegar
  • 1 tsp fresh orange zest
  • 2 tbsp fresh orange juice
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh lime zest
  • 1 tbsp fresh lime juice
  • 1/4 cup rice wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tbsp maple syrup
  • 2 tsp Dijon mustard
  • 1 clove garlic, finely minced
  • Sea salt and black pepper, to taste
  • Salad Ingredients:
  • 4 medium beets
  • 3 tbsp extra virgin olive oil
  • Sea salt
  • 2 large organic oranges, zested, sliced, and cut into wedges
  • 1/2 small fennel bulb, cut into thin slices
  • 2 cup baby Arugula lettuce
  • 2 cup mixed salad greens
  • 1/2 cup walnuts, chopped

Instructions

1

Preheat oven to 400°F and combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine. Set aside until ready to use.

2

Wash beets and pat dry. Place each beet onto a piece of aluminum foil and rub with olive oil. Sprinkle each beet generously with salt before wrapping it in aluminum foil and placing it on a rimmed baking sheet.

3

Place the baking sheet into the preheated oven and roast the beets for 45 minutes – 1 hour, or until beets are tender.

4

Remove from oven and set aside to cool slightly. Once the beets are cool enough to handle, peel them under cold running water and cut them into slices.

5

Toss Arugula and mixed field greens together with a little vinaigrette in a large bowl. Arrange greens onto a serving platter or chilled individual salad plates and top with roasted beets, orange slices, sliced fennel, and walnuts.

6

Garnish with wispy fennel fronds, if desired, and serve immediately with remaining salad dressing. Enjoy!

You Might Also Like

No Comments

Leave a Reply