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!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

If desired, sprinkle crumbled feta cheese over the salad and garnish with fennel fronds for a touch of freshness.

Step 9

Serve immediately and enjoy this flavorful and wholesome salad!

Nutrition Facts

Serving size	(1176.6g)

Amount per serving	% Daily Value*
Calories	1851.8

Total Fat 148.9g	0%
Saturated Fat 32.3g	0%
Polyunsaturated Fat 61.4g
Cholesterol 106.8mg	0%
Sodium 3504.5mg	0%
Total Carbohydrate 101.5g	0%
Dietary Fiber 31.7g	0%
Total Sugars 60.0g
Protein 48.1g	0%

Vitamin D 0IU	0%
Calcium 1115.3mg	0%
Iron 11.3mg	0%
Potassium 3586.3mg	0%

*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.

Source of Calories

Fat: 69.1%

Protein: 9.9%

Carbs: 20.9%