Posted by Ruth Soukup | | 5
Fall is in full effect, and it brings with it unique vegetables that I love to try out in new recipes for more variety and new flavors.I’ve also been looking for new recipes to include in my Thanksgiving menu. I absolutely love the Cauliflower Pecan Stuffing and this roasted beet and fennel salad also pairs well with all your Thanksgiving must haves.
It takes a little time to prepare, but you don’t need to save it for a special occasion. It is so good you may want to put it in your next weekly meal plan for some fall flavor that will introduce your family to some of the best vegetables the season has to offer.
Roasted Beet and Fennel Salad
Here is what you need:
1 bunch each of red and golden beets 1 fennel bulb arugula olive oil honey mustard salt and pepper
Step 1: Preheat oven to 375 degrees. Wash beets, remove stems and place on baking sheets covered in foil and then rub a little olive oil on each beet. Cook for 45-60 minutes depending on size of beets.
Step 2: Once cooked, let cool and then peel and slice. Then set aside.
Step 3: Cut fronds off the fennel bulb. Then wash and cut fennel into sections.
Step 4: Coat fennel sections with some olive oil and place on baking sheet lined with foil. Roast for 20 minutes covered and 20 minutes uncovered.
Step 5: Place arugula in a large bowl, Then mix in a glass container: 1/2 cup olive oil, 2 tablespoons honey mustard, salt and pepper to taste. Dress arugula and roasted vegetables and serve.
Recipe notes: You could also add goat cheese, walnuts and dried cranberries to make this salad feel more festive.
Roasted Beet and FennelSalad
This fall inspired roasted salad is the perfect accompaniment to any meal.
Course Salad
Keyword Roasted Beet and FennelSalad
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Author Ruth Soukup
Ingredients
- 1 bunch each of red and golden beets
- 1 fennel bulb
- arugula
- olive oil
- honey mustard
- salt and pepper
Instructions
Preheat oven to 375 degrees. Wash beets, remove stems and place on baking sheets covered in foil and then rub a little olive oil on each beet. Cook for 45-60 minutes depending on size of beets.
Once cooked, let cool and then peel and slice. Then set aside.
Cut fronds off the fennel bulb. Then wash and cut fennel into sections.
Coat fennel sections with some olive oil and place on baking sheet lined with foil. Roast for 20 minutes covered and 20 minutes uncovered.
Place arugula in a large bowl, then mix in a glass container: 1/2 cup olive oil, 2 tablespoon honey mustard, salt and pepper to taste. Dress arugula and roasted vegetables and serve.
Recipe Notes
You could also add goat cheese, walnuts and dried cranberries to make this salad feel more festive.
Other delicious salad recipes you can make:
- Easy Greek Salad
- Fresh Ham and Black Bean Salad
- Layered Mason Jar Salad
PIN FOR LATER:
- Bio
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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5 Comments
Se on November 17 at
This sound pretty yummy…but what’s the real proportion of olive oil to honey mustard in the dressing? The prose for the recipe calls for 2 Tbls. honey mustard to 1/2 olive oil, the ingredients list calls for olive oil and 1 Tbls. honey mustard and the directions in the recipe call for 1/4 cup olive oil and 1.5 Tbls. honey mustard. Which is it?
Reply
Ruth Soukup on November 19 at
Sorry for the confusion. When making this recipe we first tried the 1/4 cup olive oil and 1 TBSP honey mustard but it was to thick. So it should read 1/2 cup olive oil and 2 TBSP honey mustard.
Reply
Carolin Eichholz on November 16 at
I love beet salad but I usually boil the beets. I will definitely try this one to add some variety to our menu plan.
However, I love putting feta cheese on beet salad. Great match in my mind!Reply
Elisa on November 15 at
This is a handy recipe to have. This summer, we grew beetroot and it was SO prolific we were giving it away left right and centre!!
So, I’m grateful to have another way to prepare beetroot for my family! And we love salads too.
Thanks!Reply
Ruth Soukup on November 15 at
This salad is really delicious and the perfect addition to any meal. I think your really going to love it!
Reply
