Love the deep, rich flavor of roasted beets?
Well, close your eyes and imagine how those beets would taste with orange slices and a citrus dressing.
This flavor-packed Fennel, Citrus and Roasted Beet Salad features the classic combination of citrus and fennel paired with tender roasted beets on a bed of arugula and mixed greens — for a light, yet satisfying main course.
The zesty orange vinaigrette really elevates this dish.
For a more robust vegan meal, pair this salad with a cup or bowl of your favorite hot or chilled vegan soup.
This flavorful roasted beet salad features fennel and orange slices on a bed of arugula and mixed greens dressed with a zesty orange vinaigrette.
You Can’t Beet These Benefits
Beetroot — commonly known as beets — is tasty, versatile and can be roasted, boiled, steamed, pickled, juiced, grated or spiralized.
Beets are loaded with essential vitamins, minerals, inorganic nitrates and pigments and plant compounds which provide a number of health benefits including:
– may help lower blood pressure
– may help fight inflammation
– dietary fiber may improve digestive health
– may increase blood flow to brain and support brain health
Key nutrients in a 3.5-ounce (100-gram) serving of cooked beetroot:
Fat: 0.2 grams
Fiber: 2 gram
Protein: 1.7 grams
Potassium: 9% of the RDI
Phosphorous: 4% of the RDI
Manganese: 16% of the RDI
Iron: 4% of the RDI
Vitamin C: 6% of the RDI
Folate: 20% of the RDI
Vitamin B6: 3% of the RDI
Magnesium: 6% of the RDI
Now, let’s make this healthy, delectable roasted beet salad.
Vegan Fennel, Citrus and Roasted Beet Salad with Zesty Orange Vinaigrette
Prep time: 10 minutes
Cook time: 45 minutes – 1 hour
Orange Vinaigrette Ingredients:
¼ c. balsamic vinegar
1 t. fresh orange zest
2 T. fresh orange juice
1 t. fresh lemon zest
1 T. fresh lemon juice
1 t fresh lime juice
1 T. fresh lime juice
¼ cup rice wine vinegar
½ cup extra virgin olive oil
1 T. maple syrup
2 t. Dijon mustard
1 clove garlic, finely minced
Sea salt and black pepper, to taste
4 medium beets
3 T. extra virgin olive oil
2 large organic oranges, zested, sliced, and cut into wedges
½ small fennel bulb, cut into thin slices
2 c. baby Arugula lettuce
2 c. mixed salad greens
½ c. walnuts, chopped
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.
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 in aluminum foil and placing on a rimmed baking sheet.
Place the baking sheet into the pre-heated oven and roast the beets for 45 minutes – 1 hour, or until beets are tender.
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.
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.
Garnish with wispy fennel fronds and serve immediately with remaining salad dressing.
Have you made a roasted beet salad?
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