Fennel Salad with Beets

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4.86 from 7 votes

Sweet earthy beets and crisp shaved fennel in a bright lemon vinaigrette, finished with toasted pumpkin seeds. A few simple steps for a light lunch or a refreshing dinner side.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: American

Servings: servings

Author: Jenné Claiborne

Equipment

Mandoline

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!
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Notes

Beets: Use cold or room temperature beets — warm ones will wilt the fennel. Steam whole and unpeeled, then slip the skins off under running water once cool enough to handle. Store-bought pre-cooked beets work too.

Fennel: Slice as thinly as possible, using a mandoline if you have one. The stalks can be sliced along with the bulb.

Vinaigrette: No jar? Whisk everything but the olive oil, then drizzle the oil in slowly while whisking.

Salt: Season after tossing — the beets are sweet enough that it takes more than you'd expect.

Pumpkin seeds: Add right before serving so they stay crunchy.

Storage: Airtight container in the fridge for up to 4 days; best on day two. Don't freeze.

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.

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