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This Beet Salad with oranges and thinly sliced fennel is light, refreshing, and perfect for spring! Keep it vegan or add goat cheese!
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Hello friends! Here’s a simple spring salad loaded with beets, oranges, thinly sliced fennel bulb, and fresh herbs. What I love most about this Beet Salad is how it can be made ahead and keeps for several days in the fridge. Healthy, filling and delicious – not too much needs to be done to this hearty salad to bring out its natural flavors.
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 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 This Beet Salad
- The first night, we served it alongside fish for a light, simple 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 arugula as a dinner salad, 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.
Simple energizing Beet Salad that can be used as side salad or repurposed into midweek grain bowls. Vegan and gluten-free!
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- 20+ Easy Delicious Beet Recipes
Beet Salad
- Prep Time: 20
- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 4-6 1x
- Category: Vegan Salad
- Method: Tossed
- Cuisine: Northwest
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
Keywords: Beet orange Salad, Beet salad with oranges, Beet orange Fennel Salad, beet salad recipe
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?