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.

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

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Roasted Beet Salad with Citrus and Fennel

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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!