Roasted Beet Fennel and Walnut Salad
Elevate your salad game with this vibrant Roasted Beet Fennel and Walnut Salad, a perfect blend of earthy, nutty, and citrusy flavors. This salad features naturally sweet roasted beets paired with crisp, aromatic fennel and crunchy toasted walnuts, all nestled atop a bed of peppery arugula. A zesty homemade orange vinaigrette ties the dish together, adding a bright and refreshing tang. Optional crumbled feta cheese brings a creamy, savory contrast that’s utterly irresistible. Packed with nutrients, texture, and bold flavors, this stunning salad is not only a feast for the taste buds but also a colorful centerpiece for any table. Perfect for healthy lunches, elegant dinner parties, or as a show-stopping side dish!
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Recipe Information
Ingredients
- 4 medium beets
- 1 large fennel bulb
- 1 cup walnuts
- 4 cups arugula
- 1 medium orange
- 3 tablespoons olive oil
- 1.5 tablespoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the beets. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast them in the oven for 50-60 minutes, or until a knife can be easily inserted into the center.
While the beets are roasting, toast the walnuts. Heat a small skillet over medium heat, add the walnuts, and toast them for 3-5 minutes, stirring frequently to prevent burning. Once toasted, set them aside to cool.
Prepare the fennel by removing the stalks and fronds (set the fronds aside for garnish, if desired). Slice the bulb thinly, using a mandoline if you have one, or a sharp knife.
Once the beets are done roasting, unwrap them and let them cool until they are safe to handle. Peel off their skins by rubbing them gently with a paper towel or your hands. Slice the beets into wedges or rounds.
In a small bowl, whisk together the juice of the orange, olive oil, white wine vinegar, honey, Dijon mustard, salt, and black pepper to make the vinaigrette.
In a large salad bowl, combine the arugula, sliced fennel, roasted beets, and toasted walnuts. Drizzle the vinaigrette over the top and toss gently to combine.
If desired, sprinkle crumbled feta cheese over the salad and garnish with fennel fronds for a touch of freshness.
Serve immediately and enjoy this flavorful and wholesome salad!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 61.4 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 60.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1115 mg | 86% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3586 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
