Roasted Beet, Orange, and Fennel Salad with Balsamic Vinaigrette

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I’m pretty sure y’all know how much I love beets by now.  It’s a serious love affair.  An addiction.

 

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For me they absolutely have to be fresh and roasted.  If you have only had beets from a can PLEASE PLEASE PLEASE do no judge this wonderful root vegetable from that experience.

 

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Real beets (I’m talking about the kind you buy from the farmer’s market or the produce section of the grocery not the canned vegetable aisle) when roasted are so sweet and delicious.

 

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I made this salad for dinner a few weeks ago and we really loved it.  So I took a walk on the wild side and made it again Saturday night for a dinner party.  Lisa’s mom and 2 of Lisa’s many sisters were visiting, so we decided to have a meat fest.  We threw a bunch of meat on the smoker, invited some friends over, and rearranged the house to accommodate several tables pushed together to enjoy the company of so many friends.

 

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It was a risky move serving such an unappreciated vegetable at a dinner party, but it was a hit.  Some of our friends were thrilled to see beets on the table and some had them for the first (and second!) times.  So take a walk on the wild side and  give beets a chance!

 

Roasted Beet, Orange, and Fennel Salad with Balsamic Vinaigrette

Roasted Beet, Orange, and Fennel Salad with Balsamic Vinaigrette

Ingredients

  • 2 very large or 4 medium beets, peeled
  • 2 tablespoons olive oil
  • 2 navel oranges
  • 1/8 piece of fennel bub and a few pieces of the fronds for garnish
    For the Dressing
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 garlic clove, pressed or grated
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400
  2. Drizzle each beet with olive oil and wrap individual aluminum foil packets
  3. Roast in oven for about an hour, depending on size, shake and flip after first 30 minutes
  4. Remove from oven, unwrap, cool, dice, and refrigerate until needed
  5. Combine all dressing ingredients in a Mason jar, shake vigorously, and set aside
  6. Cut ends off orange, slice down sides to remove peel, split in half, remove center white thing, and cut into halves or thirds
  7. Using a knife, food processor, or mandolin cut very thin slices of fennel - you don't need much - maybe 1/8 cup of less unless you love it then by all means use as much as you want
  8. Arrange beets on a plate or bowl, top with oranges, sprinkle the fennel over the top, add as much dressing as desired, and garnish with fennel fronds
  9. Serve cold or at room temperature
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http://beergirlcooks.com/roasted-beet-orange-and-fennel-salad-with-balsamic-vinaigrette/

Note:  The above recipe is what I made for Chris and me and we had some salad and a lot of dressing leftover.  There would totally be enough for 4 as sides.  When I made this salad Saturday night, I used the same amount of dressing, 8 medium beets, 4 large navel oranges, and probably about 1/4 cup of fennel.  I also added 6 basil leaves to the dressing.

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36 Responses to Roasted Beet, Orange, and Fennel Salad with Balsamic Vinaigrette

  1. Your recipes are amazing. Beets are so underrated but so yummy! Thank you for the inspiration. 😉

  2. So great to visit your blog!!! and oh my goodness. . I have golden beets in my fridge now that I am going to make today!!! I was going to make something similar. . yeah I tell people the same thing. . give beets another chance!!!! roasted beets are a revelation! I love this so much!!!!! Beautiful!

    • Thanks for visiting and for your kind words, Alice! I’m glad to have found another beet loving friend!

  3. Cheers to making beets for company! My wife shares in your love affair for beets, but every time she roasts them she ends up with purple hands. It looks like she strangled Grimace. (Remember Grimace? From McDonalds commercials when we were kids??) Anyways, love this recipe…it looks perfect for light summer meals!

    • Cheers to purple hands! I do remember Grimace! LOL! I sometimes wear latex gloves when dealing with beets. Unfortunately, this time I did not and remained purple for a bit. 🙂

    • Thanks Medha! I had fennel in a restaurant about a month ago and really liked it so I’ve been trying it more often!

  4. Yes! I am ready to take this walk on the wild side!! I’m certain I will love this, as I happen to love beets straight from the can! hahah! With salt, pepper and a little balsamic or with a sprinkle of sugar…So, this, I know, will be a beet experience I will surely enjoy!! Thanks for sharing!

    • You go girl! Do it! Oh my! You are one of the few people I know who love beets from the can. LOL! Good for you! Yay beets!

  5. You should never judge anything if you’ve had it canned. Canned veggies are EVIL.
    This, on the other hand, is nothing but goodness. Looks so vibrant!

    • Oh. My. Goodness. That totally needs to change and I’ve never heard of a beet allergy, so hopefully you won’t get hives! 🙂

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