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I have been meaning to post this beet fennel salad recipe for so long. Like, longer than I’m comfortable with admitting. Somehow, whenever I make it, I eat it all before I have a chance to take the photos. Either I need to eat a full meal before I plan to take photos, or this salad is my kryptonite. Perhaps it’s a combination of both.
And I haven’t always enjoyed eating beets. There was a time when I didn’t even like the way they looked, let alone tasted. But the issue was that I hadn’t had them prepared in a way that I liked. Until I was an adult, I’d only been exposed to dried up raw shredded beets, and those weirdly gelatinous canned beets. But, prepared the right way, like in this beet fennel salad, in beet burgers, in beet hummus, soup, or just roasted, they are truly delicious! Beets are definitely one of my top 5 favorite vegetables.
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This beet fennel salad is perfect. The combination of textures from the cubed beets and shaved fennel is a delight. The flavors are a match made in heaven. It’s easy to make, and it gets tastier with time, making it ideal for meal prep. And it’s an absolute nutritional powerhouse. Beets are a great source of phytonutrients and antioxidants, fiber, iron, and magnesium. And they’re a terrific source of folate (pregnant mamas, this one is for you). Fennel, like beets and other veggies, has strong antioxidant activity thanks to its many flavonoids and other phytonutrients. It’s also a particularly great source of vitamin C. Iron (which beets are a good source of) needs vitamin C to help it be absorbed in the body. This ingredients in this beet fennel salad are truly a perfect match!
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Beet Fennel Salad
Ingredients
- 4 steamed beets, peel after you've steamed them, and they're cool enough to touch. The skins should slip right off under running water.
- 1 large fennel bulb, save some of the fronds for garnish. The stalks can also be shaved/sliced for this salad
- ¼ red onion, thinly sliced
- Lemon vinaigrette, recipe below
Lemon Vinaigrette
- 2 tbsp fresh lemon juice, from about 1 lime
- 2 tbsp apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons maple syrup or agave
- ½ teaspoon black pepper
- ½ teaspoon cumin powder or cumin seeds
- 1 clove garlic, minced
- ⅓ cup extra virgin olive oil
- toasted pumpkin seeds for garnish
Instructions
- Cut the beets into cubes.
- Thinly slice the fennel bulb. Use a mandolin to do this, if you have one. If not, slice as thinly as you possibly can using a sharp knife.
- Place the beets, fennel, and onion in a mixing bowl.
- Pour the vinaigrette over it, and use your hands to toss.
- Season to taste with salt.
- Garnish with fennel fronds.
vinaigrette
- Place the ingredients into a jar.
- Tighten the lid and shake until emulsified.
I made this for dinner yesterday. Very easy to make and very delicious. All the various flavors are well balanced. My husband liked it and he’s not a huge fan of beets. I’d make it again. I served it on some greens and with some sliced cucumbers, on the side. Trying to get all of my vegetables in. Thank you for this recipe.
Hi, How long does this last in the fridge?
This recipe looks so delicious and healthy! I have a fennel bulb in the frig so will get to the store and buy some fresh beets. Can’t wait to taste this yummy looking salad…
How are you cooking the beets? Boiling, Roasting?, etc.?
I recently had a cold Beet-Fennel-Orange Peel Salad that was outstanding! I wondered how the beets were prepared too, as they were chunked like yours, and icy cold for this hot summer. Thanks fir the insights!
I steam the beets (just updated the recipe). That salad sounds amazing. You’ll like this one too! You could add some orange juice and zest to the dressing. I think I’ll try that!