Vibrant and Refreshing: Roasted Beet and Fennel Salad

Today’s Special: Roasted Beet and Fennel Salad

I’m excited to share this vibrant and refreshing recipe for roasted beet and fennel salad with you today. As we transition into the warmer months, I find myself craving light and fresh dishes that still pack a flavorful punch. This salad is the perfect balance of earthy beets, aromatic fennel, and zesty citrus, making it a fantastic addition to any meal.

Ingredients:

• 2 medium beets, peeled and sliced
• 1 bulb of fennel, thinly sliced
• 1 orange, peeled and segmented
• Handful of walnuts, roughly chopped
• 2 cups of arugula
• 3 tablespoons of olive oil
• Juice of 1 lemon
• 1 tablespoon of honey
• Pinch of salt
• Pinch of pepper

Kitchen Tools:

• baking sheet
• sharp knife
• mixing bowl
• whisk

To start, preheat your oven to 400°F (200°C). Toss the sliced beets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender.

While the beets are roasting, prepare the dressing by whisking together the remaining olive oil, lemon juice, honey, salt, and pepper in a mixing bowl.

Once the beets are done, let them cool slightly before assembling the salad. In a large bowl, combine the roasted beets, sliced fennel, orange segments, walnuts, and arugula. Drizzle the dressing over the salad and toss gently to coat everything evenly.

Tips:

For an extra burst of flavor, try adding some crumbled goat cheese or a handful of pomegranate seeds to the salad before serving. The creamy cheese and juicy seeds complement the earthy beets and crunchy walnuts perfectly.

This roasted beet and fennel salad weighs approximately 800 grams after cooking. It serves 4 people, with each serving weighing around 200 grams. One serving of this salad is approximately 250 calories.

I hope you give this delicious and colorful salad a try. Feel free to get creative with the ingredients and make it your own. Enjoy!