Beet Orange and Fennel Salad – an energizing make-ahead salad that can be repurposed into grain bowls for mid-week lunches. Vegan and Gluten free !

Beet Orange and Fennel Salad- an energizing salad that can be repurposed into grain bowls for mid week lunches. Vegan and Gluten free | www.feastingathome #beets #fennel #oranges #bloodorangesHappiness is when what you think, what you say, and what you do are in harmony.
Gandhi (via Story Driven)

Hello friends! Here’s a simple spring salad that is loaded up with beets, oranges, thinly sliced fennel bulb and fresh herbs. What I love most about this Beet Orange and Fennel Salad is how it can be made ahead, then used three different ways.  Healthy, filling and delicious – not too much needs to be done to this hearty salad to bring out its natural flavors.

The first night,  we served it alongside fish for a simple low-carb dinner.

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.)

On the third day, the remaining cupful of salad was tossed into a bowl of baby lettuces as a dinner salad.

One salad, three ways! The salad that keeps on giving. This would be a great salad to incorporate into Sunday meal prep.

 

Beet Orange and Fennel Salad- an energizing salad that can be repurposed into grain bowls for mid week lunches. Vegan and Gluten free | www.feastingathome #beets #fennel #oranges #bloodoranges

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 to a very thin setting. Or you can slice it with a very sharp knife. Be patient and take your time here.

shaved fennel bulb salad

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.

Beet Orange and Fennel Salad- an energizing salad that can be repurposed into grain bowls for mid week lunches. Vegan and Gluten free | www.feastingathome #beets #fennel #oranges #bloodoranges

Fresh dill and parsley give it life. Mint would be good too.

Beet Orange and Fennel Salad- an energizing salad that can be repurposed into grain bowls for mid week lunches. Vegan and Gluten free | www.feastingathome #beets #fennel #oranges #bloodoranges

Simple energizing Beet Orange and Fennel Salad that can be used as side salad or repurposed into midweek grain bowls. Vegan and gluten-free!

If you like this ….you may also like this recipe for Fennel Cucumber Slaw.

Or this simple delicious recipe for Orange Avocado Salad 

Or this Vegan Power Salad with Beets 

 

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Beet Orange and Fennel Salad- an energizing salad that can be repurposed into grain bowls for mid week lunches.

Beet Orange and Fennel Salad

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 1x
  • Category: Vegan Salad
  • Cuisine: Northwest

Description

Beet Orange and Fennel Salad- an energizing vegan salad that can be repurposed into grain bowls for mid week lunches.


Ingredients

Scale
  • 11 ½ 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
  • ¼ cup thinly sliced red onion
  • ⅛ cup fresh dill or mint- chopped
  • ⅛ cup fresh italian parsley – chopped

Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey ( or vegan alternative- agave, maple)
  • ¼ 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

 

Beet Orange and Fennel Salad- an energizing salad that can be repurposed into grain bowls for mid week lunches. Vegan and Gluten free | www.feastingathome #beets #fennel #oranges #bloodoranges

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Hi, I'm Sylvia!

PNW Chef & 2018 Saveur Blog Awards Finalist! Welcome to FEASTING AT HOME where you’ll find hundreds of delicious, healthy, VEGGIE-powered recipes with tips and tricks from a chef’s home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us!

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Comments

  1. I tend to use white cabbage + potato. I add flavour with stir fried gd, fennel + orange juice.

  2. 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

  3. Hello and thank you for sharing your recipes. Wondering if you would post nutritional breakdown for those of us counting sugars and carbs?