Roasted Beet and Fennel Salad

Jenna Helwig

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Makes 8 servings

3 pounds red beets, scrubbed and ends trimmed off

½ teaspoon Dijon mustard

¾ teaspoon Kosher salt, divided

¼ cup extra-virgin olive oil

1 fennel bulb, thick stems and fronds removed (reserve the fronds)

5 ounces baby arugula freshly ground pepper to taste

This gorgeous salad deserves a prime spot on the Thanksgiving table. The sweet beets and the slightly licorice tasting fennel make for a delicious combination. Make-ahead tip: Complete steps 1 and 2 up to 24 hours ahead of time. Store the roasted beets in a container in the refrigerator; store the salad dressing in the refrigerator and shake before using.


1. Preheat the oven to 425°F. Wrap each beet in aluminum foil. Place them on a baking tray and roast until tender when pierced with a fork, about 45 minutes.

2. In the meantime, in a small bowl whisk together the white wine vinegar, mustard, and ¼ teaspoon salt. Add the olive oil in a slow stream whisking all the while.

3. Cut the fennel bulb in half and remove the thick core. Slice the fennel very thinly with a sharp knife or a mandolin.

4. Remove the tray from the oven. Leave the beets wrapped in foil for 10 minutes. Unwrap the foil and let beets cool.

5. Using your fingers, slide off and discard the beet skins. Chop the beets into bite-size wedges and place in a large bowl. Add the fennel and remaining ½ teaspoon salt. Toss with the mustard dressing.

6. Place the arugula on a large platter. Spread the fennel and beets over the arugula. Add freshly ground pepper to taste. Finely chop the reserved fennel fronds and sprinkle 1 Tablespoon of the fronds over the salad.

Per Serving:

Calories: 143

Carbohydrates: 20 g

Fat: 7 g

Protein: 4 g

Fiber: 5 g

Active Time: 35 minutes

Total Time: 1 hour, 15 minutes