This Beet Salad with fennel and oranges is light, refreshing, and perfect for spring! Serve it over greens or grains, and keep it vegan or add goat cheese!
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Hello friends! Here’s a simple spring salad loaded with beets, thinly sliced fennel bulb, oranges and fresh herbs. What I love most about this beet salad is how it can be made ahead and kept in the fridge for several days. Healthy, filling and delicious – not too much needs to be done to this hearty salad to bring out its natural flavors.
What You’ll Need
- Cooked beets– steamed or roasted, peeled and cut into wedges
- Fresh oranges- ( feel free to sub 1 blood orange), peeled, cut into bite-sized pieces
- Fennel bulb- cored and shaved thinly using a mandolin if possible.
- Red onion- thinly sliced
- Fresh herbs- fresh dill (or mint) and Italian parsley
The Dressing
- Extra virgin olive oil
- Red wine vinegar
- Honey (or vegan alternative like agave, or maple syrup)
- Salt and black pepper to taste
How to make Beet Orange and Fennel Salad
It is a simple salad to make. Just prep the ingredients and toss in a bowl.
Tip: The secret to the fennel bulb, is slicing it as thinly as possible. Cut it in half, remove the core, and use a mandolin if possible, set it to a very thin setting. Or you can slice it with a very sharp knife. Be patient and take your time here.
In this salad, I used one blood orange and one navel orange. Feel free to use both navel oranges if you can’t track down a blood orange.
Fresh dill and parsley give it life. Mint would be good, too.
How to Serve Beet Orange and Fennel Salad
- As a side dish. The first night, we served it alongside fish for a light, simple dinner.
- Over Grains. For lunch the next day, we served it over warm quinoa with sliced avocado, toasted pumpkin seeds and sprouts. (Brian added crumbled goat cheese too.)
- Over Dressed Greens. On the third day, the remaining cupful of salad was tossed into a bowl of arugula for dinner with maple pecans!
One salad, three ways! The salad that keeps on giving. 🙂 This would be a great salad to incorporate into Sunday meal prep.
Storing Beet Fennel Salad
This salad will keep 3 days in the fridge in an airtight container.
More Favorite Salads
- Fennel Orange Salad
- Beet Salad with Feta
- Beet, Lentil and Spinach Salad with Pomegranate Dressing
- Farro Salad with Beets and their Tops
- Shaved Fennel Cucumber Salad
- Orange Avocado Salad
- 20+ Easy Delicious Beet Recipes
Beet Fennel Orange Salad Recipe
- Prep Time: 20
- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 4-6
- Category: Vegan Salad
- Method: Tossed
- Cuisine: Northwest
- Diet: Vegan
Description
This Beet Salad with oranges and thinly sliced fennel is light, refreshing, and perfect for spring! Keep it vegan or add goat cheese!
Ingredients
- 1 – 1 1/2 pounds cooked beets- steamed or roasted, peeled and cut into wedges
- 2 oranges ( feel free to sub 1 blood orange), peeled, cut into bite sized pieces
- 1 medium fennel bulb, cored and shaved thinly
- 1/8–1/4 cup thinly sliced red onion
- 1/8 cup fresh dill or mint- chopped
- 1/8 cup fresh italian parsley – chopped
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey ( or vegan alternative- agave, maple)
- 1/4 tablespoon salt and pepper, more to taste
Instructions
Place the cooked cut beets, oranges and fennel in a medium bowl. Add fresh herbs.
Add dressing ingredients, and toss. ( It helps to warm the honey first if using- I just place the jar of honey in a bowl of hot water to loosen it.) Alternatively, you could whisk the dressing ingredients separately in a small bowl, then toss with the salad.
Taste for salt and acid. Add more salt and vinegar to taste.
Notes
Store leftovers for up to 3 days in the fridge, covered. Repurpose into grain bowls for lunch – serving the cool salad over warm quinoa with sliced avocado, sprouts and toasted pumpkin seeds. My husband loves this with crumbled goat cheese.
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 22.5 g
- Sodium: 146.9 mg
- Fat: 7.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 31.6 g
- Fiber: 7.4 g
- Protein: 3.9 g
- Cholesterol: 0 mg
Lovely within our diet.
Glad you enjoyed Margret, thank you for your review!
This salad is outstanding! I subbed yellow onion since that is what I had, but next time I make it I will try it with the red onion. Also skipped the dill and mint since I didn’t have either, but I will try the mint next time too. I bet my non beet eater family members would love it as long as they weren’t told the dish has beets, especially if just made with yellow beets. My hubby loved the dish too, so it will be in our fall/winter line up. Thank you for yet another delicious, healthy dish!!
Great Sharon, so glad this worked out for you!
I have served this for lunch and dinner to great fanfare. It is such a perfect winter salad. I sometimes toss in some arugula for a little spot of green.
Thanks for letting us know Gabrielle!
Used mint & Cara Cara oranges. The fennel was amazing in the salad! Added goat cheese, arugula & farro. Was a perfect main course for our vegetarian dinner. Every single recipe I have tried with FAH has been a true winner! I would be lost without these recipes! Makes me super excited about food & creations!
Thanks so much Sue! Glad you gave this a go!
I just made this tonight and topped it with a coho salmon fillet to make it a meal. It’s delicious, easy to make (especially when I used pre-cooked beets to save time) and looks so fancy!! I’ll definitely be making this a bunch more times in the future 🙂
Yum Tracy! Love serving this with salmon- perfect!
Yummy, light salad. Excellent with goat cheese added.
Thanks Leanne!
I tend to use white cabbage + potato. I add flavour with stir fried gd, fennel + orange juice.
sounds great!
Really simple and delicious salad!
Wonderful!
Thanks Lindsey! Glad you enjoyed!
This salad is fabulous. I will make it again and again. I followed the recipe exactly and didn’t change anything. I used a pressure cooker to cook the beets
Great idea with the beets! Glad you enjoyed!
Haha I see I missed the nutrition squares. Thank you!
Hello and thank you for sharing your recipes. Wondering if you would post nutritional breakdown for those of us counting sugars and carbs?