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Roasted Beet, Orange, and Fennel Salad with Balsamic Vinaigrette

June 7, 2015 by rachelle 36 Comments

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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!

 

Print

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

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.

Related Posts

  • Roasted Beets - Homegrown!!
  • Roasted Vegetable, Kale, and Quinoa Salad with Clementine Vinaigrette
  • Winter Garden Harvest Salad
  • Roasted Beet and Avocado Bruschetta Salad with Candied Grape Tomatoes and Gorgonzola Vinaigrette

Filed Under: Archives

Previous Post: « Grilled Watermelon Caprese Salad
Next Post: Stuffed Mushrooms »

Reader Interactions

Comments

  1. ketan

    June 7, 2015 at 9:18 pm

    Are you cheating on Chris with your beets?!?!

    Reply
    • rachelle

      June 7, 2015 at 9:57 pm

      Absolutely!

      Reply
  2. Angie

    June 7, 2015 at 10:23 pm

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

    Reply
    • rachelle

      June 7, 2015 at 10:29 pm

      Thanks so much, Angie! Beets are the best!

      Reply
  3. Anu-My Ginger Garlic Kitchen

    June 8, 2015 at 4:18 am

    Roasted beet and oranges sounds like an awesome combo! This vibrant and gorgeous platter is just to die for! YUMMY!

    Reply
    • rachelle

      June 8, 2015 at 7:25 am

      Beets and oranges are definitely an awesome combo! I highly recommend it, Anu!

      Reply
  4. Gayle @ Pumpkin 'N Spice

    June 8, 2015 at 7:47 am

    This salad looks amazing, Rachelle! I absolutely love the pretty colors! And the flavor combo sounds fantastic. What a great idea to combo beets and oranges!

    Reply
    • rachelle

      June 8, 2015 at 8:15 am

      Thanks Gayle! You can’t go wrong with purple and orange, right?

      Reply
  5. Alice @ Hip Foodie Mom

    June 8, 2015 at 7:59 am

    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!

    Reply
    • rachelle

      June 8, 2015 at 8:16 am

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

      Reply
  6. David @ Spiced

    June 8, 2015 at 9:31 am

    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!

    Reply
    • rachelle

      June 8, 2015 at 8:18 pm

      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. 🙂

      Reply
  7. mira

    June 8, 2015 at 10:05 am

    Love beets salad! And the vibrant colors in these one look so good! Need to get some beets and try it! Pinning!

    Reply
    • rachelle

      June 8, 2015 at 8:18 pm

      I hope you like it, Mira! Thanks for the Pin!

      Reply
  8. Katalina@ Peas and Peonies

    June 8, 2015 at 10:13 am

    I love recipes that use beets, I can never have enough of their sweet and earthy flavor. Roasting them is one of my favorite ways of serving them. Perfection!

    Reply
    • rachelle

      June 8, 2015 at 8:19 pm

      Thanks Katalina! I love them roasted too!

      Reply
  9. Medha @ Whisk & Shout

    June 8, 2015 at 10:18 am

    This looks awesome! Stunning colors. I’ve been making salads with fennel as well recently and I love the tangy taste!

    Reply
    • rachelle

      June 8, 2015 at 8:20 pm

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

      Reply
  10. Linda @ Veganosity

    June 8, 2015 at 10:44 am

    Roasted beet salad is the best! This looks delicious Rachelle. 🙂

    Reply
    • rachelle

      June 8, 2015 at 8:20 pm

      Thanks Linda! I agree – yay beets! 🙂

      Reply
  11. annie@ciaochowbambina

    June 8, 2015 at 12:00 pm

    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!

    Reply
    • rachelle

      June 8, 2015 at 8:22 pm

      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!

      Reply
  12. Kelly - Life Made Sweeter

    June 8, 2015 at 12:11 pm

    This salad is gorgeous, Rachelle! I am such a BIG beets fan and always get weird looks whenever I say that. Roasted beets are the best! Love how refreshing and delicious this sounds!

    Reply
    • rachelle

      June 8, 2015 at 8:23 pm

      Thanks Kelly! We should totally start a beet lovers group!

      Reply
  13. Mir

    June 8, 2015 at 1:10 pm

    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!

    Reply
    • rachelle

      June 8, 2015 at 8:24 pm

      Thanks Mir! There’s a lot to be said for purple food!

      Reply
  14. Manali @ CookWithManali

    June 8, 2015 at 1:54 pm

    that’s one gorgeous salad Rachelle! I love beets!!

    Reply
    • rachelle

      June 8, 2015 at 8:24 pm

      Thanks Manali! I love them too!

      Reply
  15. Savita @ ChefDeHome

    June 8, 2015 at 8:05 pm

    This salad looks very delicious, Rachelle! Love beets!

    Reply
    • rachelle

      June 8, 2015 at 8:24 pm

      Thanks Savita! Go beets!

      Reply
  16. Cheyanne @ No Spoon Necessary

    June 9, 2015 at 12:52 pm

    Holy Moly, this is one seriously gorgeous salad! I love that you roasted the beets for added flavor! This salad looks and sounds just divine! Cheers, girlie and thanks for sharing!

    Reply
    • rachelle

      June 9, 2015 at 10:15 pm

      Thanks girl! Roasted beets are my jam! Cheers! XOXO

      Reply
  17. GiGi Eats

    June 9, 2015 at 10:55 pm

    Don’t BEAT ME up but… I’ve never had a BEET before! lol

    Reply
    • rachelle

      June 10, 2015 at 8:12 am

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

      Reply
  18. Ami@NaiveCookCooks

    June 10, 2015 at 3:45 pm

    Wow I have never1 really cooked with fennel so totally looking to try this version out soon! Looks amazing!!

    Reply
    • rachelle

      June 10, 2015 at 7:38 pm

      Thanks Ami! I hope you like it!

      Reply

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I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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