Roasted Beet, Fennel, and Arugula Salad
Roasted Beet, Fennel, and Arugula Salad

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 2 hours
  • Prep: 20 mins
  • Cook: 45 mins

Nutrition Facts

Amount per serving:
Total Calories: 604kcal (30%)
  • 476mg (20%) Sodium
  • 12g Carbs
  • 4g Fiber
  • 60g (93%) Fat
  • 12g (58%) Saturated Fat
  • 5g Sugars
  • 7g Protein
  • 86mg (9%) Calcium
  • 2mg (10%) Iron
604kcal (30%)476mg (20%)12g4g60g (93%)5g7g12g (58%)


  • 3 medium beets (red or gold), washed, tops removed, and cut in half
  • 1 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon sugar
  • 1 tablespoon finely minced chives
  • 1 tablespoon diced shallots
  • 1 medium bulb fennel, top trimmed
  • 6 cups baby arugula
  • 4 ounces soft goat cheese, optional



1. Preheat oven to 350°F. Place beets in a small baking dish. Add 1 1/2 teaspoons of the olive oil and sprinkle with salt and pepper; toss to coat.

2. Cover and bake for 45 minutes or until beets are tender. Let beets cool, peel off skin, and cut into bite-size wedges.

3. Whisk together remaining olive oil, lemon juice, sugar, chives, and shallots. Season with salt and pepper. Add 1 1/2 tablespoons of dressing to beets and toss to coat.

4. Cut fennel bulb in half and remove core. Using a mandoline or sharp knife, thinly slice fennel and transfer to a large bowl.

5. Add arugula and gently toss to mix. Add remaining dressing and toss again. Season with salt and pepper.

6. Heap a mound of fennel-arugula salad in center of each plate. Scatter beets around fennel mixture and serve.

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