This post contains affiliate links. Please see our disclosure policy.
The Fennel Salad nobody else is making: sweet beets, crisp fennel, and a lemon-cumin vinaigrette, on the table in 15 minutes — and even better the next day.
Love salads? I got you! Check out my Beet & Potato Salad, Creamy Cucumber Avocado Salad, Marinated White Bean Salad, and Edamame Salad.
Quick Look: Fennel Salad with Beets
- 🔪 Prep Time: 10 minutes
- 🔥 Cook Time: 5 minutes
- 🍽 Total Time: 15 minutes
- 👨👩👧👧 Servings: 4
- 🌱 Calories: 233
- 🫘 Protein: 2g
- 🍠 Dietary breakdown: Vegan, vegetarian, dairy-free, gluten-free, nut-free, and soy-free.
- 😋 Flavor Profile: Earthy, naturally sweet, aromatic, and citrusy with a finishing salty, nutty crunch.
- ✅ Difficulty: Simple — just dice, measure, whisk, and toss!
Summarize & Save This Post With
Table of Contents
- Quick Look: Fennel Salad with Beets
- Praise for Fennel Salad with Beets
- Why This Recipe Works
- Why Beet Fennel Salad is Good For You
- Key Ingredients
- How to Slice Fennel
- How to Prepare Beets without Staining Everything Red
- Recipe Variations
- How to Make Fennel Salad with Beets
- Jenné’s Recipe Tips
- Serving Suggestions
- Fennel Salad with Beets FAQs
- More Easy Salad Recipes
- Fennel Salad with Beets Recipe
- How to Steam Beets
Praise for Fennel Salad with Beets
If you’ve had a fennel salad before, it was probably the classic — shaved fennel, citrus, olive oil, maybe some cheese. This one goes a different direction. Beets bring sweetness and color up against fennel’s crisp anise bite, and together they outshine any traditional fennel salad.
I wasn’t always a beet person. Growing up, the only beets I’d met were dried-out shredded raw ones and those weirdly gelatinous canned ones. It took me until adulthood to realize the problem was never the beet — it was the preparation. Steamed, roasted, blended into beet hummus: they’re genuinely delicious when you treat them right.
I make this salad every single week, especially during the summer months. Two textures in every bite, a lemon vinaigrette with a little cumin pulling it together, and it gets better as it sits. Fifteen minutes, start to finish.
For more delicious beet recipes, check out my World’s Best Veggie Burger, Roasted Beets and Carrots, and Beet Soup with Sweet Potatoes.
Why This Recipe Works
Fennel and beets are an unlikely but delicious pairing. The beets are sweet and earthy; raw fennel is crisp, clean, and tastes faintly of anise.
Each one softens what’s assertive about the other, balancing out the salad and preventing it from tasting heavy or one-noted. The lemon vinaigrette cuts through both, and a touch of cumin ties the two earthy flavors together. Add toasted pumpkin seeds, and you’ve got sweet, sharp, crisp, and nutty all in one bowl. Perfection!
Why Beet Fennel Salad is Good For You
You can feel great about enjoying this salad because both beets and fennel are nutrition powerhouses:
- Beets: Beets are one of the best vegetable sources of folate (a cup of cooked beets provides roughly a third of the daily value), and folate supports cell growth and DNA synthesis (source). They’re also where this salad gets most of its fiber and potassium. The deep red color comes from betalains, a class of antioxidant pigments that reduces inflammation (source).
- Fennel: Raw fennel is low in calories and a good source of vitamin C, potassium, and fiber. It also brings flavonoids like quercetin and kaempferol, which contribute antioxidant activity (source). Eating it raw matters here: vitamin C is heat-sensitive, so you get more of it from a shaved fennel salad than from cooked fennel.
The salad is naturally vegan, gluten-free, dairy-free, nut-free, and soy-free.
Key Ingredients
Beets: Look for deep red beets that feel heavy for their size. Trim the stems (save them for beet green pesto!) and scrub them well before steaming — no need to peel until after they’re cooked, when the skins slip right off.
Fennel: Choose a firm, heavy bulb with tight, unblemished layers and no browning at the edges. If the feathery fronds are still attached, look for ones that are bright and perky rather than wilted — a sign the fennel is fresh. Smaller bulbs tend to be more tender and delicate in flavor.
Lemon Juice: Fresh is best here, though bottled works in a pinch.
Apple Cider Vinegar: For fresh, fruity notes in the vinaigrette. Red wine vinegar subs in for a bolder twist, white wine vinegar for a more delicate finish.
Olive Oil: Extra virgin gives you the cleanest, peppery flavor, but whatever you have on hand will work.
See the recipe card for full information on ingredients and quantities.
How to Slice Fennel
The key with fennel is to slice it thin: the thinner the pieces are, the more delicate the texture and milder the anise flavor. I recommend using a mandoline to quickly slice the bulb thinly and consistently. Here’s how to do it:
- Cut the stalks away where they meet the bulb, and pinch off the feathery fronds to save for garnish (don’t toss the stalks; they slice up nicely for this salad).
- Trim a thin slice off the root end, then stand the bulb up and cut it in half lengthwise, straight through the root.
- Don’t bother removing the core, especially if you are using a mandoline to slice the bulb.
- Thinly slice. Lay each half flat side down and slice crosswise, as thinly as you can. A mandoline gives you the most consistent results and is worth pulling out here, but a sharp knife and a little patience certainly work too.
How to Prepare Beets without Staining Everything Red
Beets have a pretty well-earned reputation for making a mess, but most of it comes down to when you peel them.
Steaming the Beets
For ease, I recommend steaming the beets. Boiling dilutes their flavor, and roasting can be a bit messier. Steaming beets in an Instant Pot is ideal, because you don’t have to worry about the water boiling out. Here’s how to do it:
- Scrub the beets well and steam them whole and unpeeled in a covered pot with an inch or so of water.
- Depending on their size, they’ll take anywhere from 30 to 60 minutes — they’re ready when a paring knife slides into the center with no resistance.
- Instant Pot instructions: Add 2 cups of water to the Instant Pot and cover with a steam basket. Place the raw whole beets into the basket, and lock the lid in place. Pressure cook on HIGH for 30 minutes. Allow the Instant Pot to natural pressure release for 10 minutes before releasing the remaining pressure and removing the hot beets.
- Important Tip: Leave the skin on the beets (do not peel). The skin keeps the beet from staining the pot, your steamer basket, or your hands.
Peeling and Cubing the Beets
Once the beets are cool enough to touch, peel them under cool running water. The skins should slip right off with just the pressure of your thumbs — no peeler, no knife. The running water does double duty here, rinsing the pigment down the drain before it has a chance to land on anything.
Important Tips:
- Cut the beets last, after the fennel and onion are sliced and in the bowl.
- If your hands do stain, rub them with a little lemon juice and salt (be careful for any abrasions or cuts!), then wash with soap and warm water.
- Wipe up any drips right away. Beet juice sets fast on grout, wooden cutting boards, and butcher block, and it’s much harder to lift once it’s dried.
Recipe Variations
This recipe is delicious as-is, but also plays well with any of the following additions and swaps:
- Golden Beets: Use golden beets in place of red for a sweeter flavor.
- Oranges: Top each serving with a few orange segments for a fruity, fresh finish.
- Grapefruit: Grapefruit segments add a juicy, pleasantly bitter note.
- Nuts: Swap the pumpkin seeds for roasted pistachios, toasted pecans, or slivered almonds. Or top with a cheesy Walnut Parmesan.
- Plant protein: Top with crispy chickpeas, air fryer tofu, and/or a sprinkle of hemp seeds to turn this into a full meal.
- Other veggies: Gently toss in a cup of thinly sliced cucumber, julienned jicama, or shaved kohlrabi.
- Two-tone presentation: For a sharper look, toss the fennel and onion with the vinaigrette first, then fold in the beets just before serving. The fennel stays pale, and the beets stay ruby instead of everything going pink.
How to Make Fennel Salad with Beets
- Prepare. Cut the beets into small cubes and thinly slice the fennel bulb using a mandolin or sharp knife. Reserve some of the fennel fronds for garnish.
- Assemble. Place the beets, fennel, and red onion in a mixing bowl.
- Make dressing. Add all the dressing ingredients to a jar with a lid, tighten the lid, and shake until emulsified.
- Dress. Pour the vinaigrette over the salad. Using salad tossers or clean hands, toss gently until combined/ and use your hands to toss.
- Enjoy. Season the shaved fennel salad with salt and pepper to taste. Serve, garnished with fennel fronds and pumpkin seeds. Enjoy!
Jenné’s Recipe Tips
- Use cold or room temperature beets, never hot. Warm beets will wilt the fennel and take the crispness right out of the salad. If you’ve just steamed them, let them cool completely before they go in the bowl.
- No jar? Whisk the vinaigrette. Combine everything but the olive oil in a small bowl, then drizzle the oil in slowly while whisking to emulsify. A jar and a hard shake is faster, but the whisk gives you a slightly creamier dressing.
- Toss with your hands, gently. Hands give you the most control and the least bruising — salad tongs or tossers work too if you’d rather not turn your fingers pink. Either way, a light touch keeps the fennel crisp.
- Add the pumpkin seeds right before serving. They lose their crunch fast once they hit the vinaigrette, so hold them back until the salad is on the plate.
- Let it rest, if you have time. The salad is good the moment it’s tossed, but 15 minutes of rest lets the fennel and onion soften slightly and pick up more of the dressing. Not required — just better if you’re not in a rush.
- Storage directions. Store leftovers in an airtight container in the fridge for up to 4 days. This salad is at its best on day two — the fennel and onion soften, and everything soaks up more of the vinaigrette. By day four it’s still good, just noticeably less crisp. I don’t recommend freezing.
Serving Suggestions
This shaved fennel salad can do it all — making a light lunch or refreshing dinner side. A few of my favorite dishes to pair with it:
- Grilled Eggplant (try it in a vegan grilled cheese sandwich with Muhammara)
- Sweet Potato Red Lentil Curry
- King Oyster Mushroom Scallops
- Black Bean Burgers
- BBQ Tofu or Tempeh
- Lion’s Mane Steaks
- Lemon Rosemary White Beans
- Whole Roasted Cauliflower Piccata
And if you’re looking for even more, check out my roundup of Vegan Salad Recipes!
Fennel Salad with Beets FAQs
This is one of the few salads that actually gets better with a bit of time. Make it a few hours ahead (or even the night before) to let the flavors develop and the fennel and onion soften slightly. You’ll be glad you did!
Yes, you can, but shave or grate them very thin. Cubed raw beets are too dense and earthy, overpowering the salad. If you use shaved or grated raw beets, let the salad marinate in the refrigerator for an hour or two before serving.
Thinly shaved celery, celery root, or kohlrabi make fantastic substitutions. They will keep the same crunch, but you will lose the anise note that makes this salad what it is. For a bit of a bite, swap sliced radish. For a sweet, hydrating element, use jicama.
Yes to both, with no substitutions needed. Everything in it is plant-based, and the vinaigrette is naturally gluten-free — just double-check your Dijon, since a few brands aren’t.
Yes, look for the vacuum-sealed packs in the produce section, and rinse them before cubing — some brands pack them in vinegar that’ll compete with the dressing.
Use both. The stalks are more fibrous than the bulb, so slice them extra thin, but they carry the same flavor, and it’s a shame to throw them out. Save the feathery fronds for garnish.
Probably, yes. Raw fennel is much milder than most people expect — the anise note mellows a lot when it’s shaved thin, and between the lemon, the Dijon, and the sweetness of the beets, it reads more like crisp and fresh than like licorice. Slicing it as thinly as you can makes the biggest difference.
Certainly! Oranges are a natural fit. Add a tablespoon or two of juice or a heaping teaspoon of orange zest to the dressing, and finish the salad with orange segments for a juicy, bright finish.
More Easy Salad Recipes
Salads & Bowls
Black Eyed Pea Salad
Salads & Bowls
Easy Broccoli Salad Recipe
Salads & Bowls
Vegan Nicoise Salad
Salads & Bowls
Baby Kale Salad
If you tried this Fennel Salad with Beets Recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Save now, cook later.
We’ll email this post to you, so you can come back to it later!
Fennel Salad with Beets
Equipment
Ingredients
- 3 steamed beets, peeled and cut into cubes (about 1 lb or 2½ cups)
- 1 large fennel bulb, bulb and stalks shaved on a mandoline or sliced (about 1 lb or 2½ cups)
- ¼ red onion, thinly sliced
Lemon Vinaigrette
- 2 tbsp fresh lemon juice, from about 1 lemon
- 2 tbsp apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup or agave
- ½ tsp sea salt, plus more to taste
- 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
- If you haven't already, cut the steamed beets (see notes for steaming) into small cubes and thinly slice the fennel bulb using a mandolin or sharp knife. Reserve some of the green fennel fronds for garnish if you have any.
- Place the beets, fennel, and red onion in a mixing bowl.
- Add all the dressing ingredients to a jar with a lid, tighten the lid, and shake until emulsified. Alternatively, whisk the lemon juice, apple cider vinegar, Dijon, maple syrup, salt, pepper, cumin, and garlic until combined in a small mixing bowl. While whisking, slowly drizzle in the olive oil until emulsified.
- Pour the vinaigrette over the salad. Using clean hands or salad tossers, toss gently until combined.
- Season the salad to taste with more salt if desired. Serve, garnished with fennel fronds and pumpkin seeds. Enjoy!
- If you love this recipe, please leave a 5 star rating!
Notes
How to Steam Beets
- Scrub the beets well and steam them whole and unpeeled in a covered pot with an inch or so of water.
- Depending on their size, they’ll take anywhere from 30 to 60 minutes — they’re ready when a paring knife slides into the center with no resistance.
- Instant Pot instructions: Add 2 cups of water to the Instant Pot and cover with a steam basket. Place the raw whole beets into the basket, and lock the lid in place. Pressure cook on HIGH for 30 minutes. Allow the Instant Pot to natural pressure release for 10 minutes before releasing the remaining pressure and removing the hot beets.
- Important Tip: Leave the skin on the beets (do not peel). The skin keeps the beet from staining the pot, your steamer basket, or your hands.
I literally make this recipe every week, especially during the warm months! Just finished some just now. As much as I love fennel, it’s even better with the beets added!
This is a favorite combination and the vinaigrette made it even better
Glad you like it, Dana!! I just picked up the ingredients to make it again tomorrow. Can’t wait!!
I am still trying to get Lemon Juice from one Lime.
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!