Print

Roasted Beet and Fennel Salad with Mint and Toasted Walnuts

This beautiful salad is quick to make, healthy, and it's filled with roasted beets, roasted fennel, toasted walnuts, mint, and a lemony vinaigrette!

Course Salad, Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

  • 6 medium beets, peeled, and cut into 1'' chunks (I used a mixture of red and golden)
  • 1 fennel bulb, cored and thinly sliced
  • 4 tablespoons olive oil, divided
  • salt and pepper
  • juice of 1 lemon
  • 1 teaspoon stone ground dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon fennel fronds, chopped + extra for garnish (these are the dill-looking ends of the fennel bulb)
  • 1/2 cup chopped walnuts, toasted
  • 2 tablespoons chopped fresh mint + extra for garnish

Instructions

  1. Preheat oven to 400℉. Line two large rimmed baking sheets with parchment paper. Add the beets to one sheet, and the fennel to the other. Add 1 tablespoon of olive oil to each pan, and season with salt and pepper. Toss to coat. Roast for 25-30 minutes or until beets are cooked through and fennel is golden. Let cool slightly.

  2. While the beets and fennel are roasting, make the dressing. Combine lemon juice, dijon, honey, fennel fronds, and the remaining two tablespoons of olive oil in a small bowl. Whisk to combine. Season to taste with salt and pepper.

  3. To assemble the salad, add the beets and fennel to a large bowl. Add the toasted walnuts and toss. Add half to three quarters of the dressing and toss to coat. Add the mint and toss again. Serve with extra dressing, and extra chopped fresh mint and fennel fronds! This salad is fantastic warm, cold, or at room temp.