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I’ve been meaning to share this beet and fennel salad for ages. Every time I make it I end up eating most of it before I remember to take photos — clearly a delicious problem. If you plan to photograph it, eat a full meal first or hide a portion away, because this salad disappears fast.
I didn’t always love beets. Growing up I mostly encountered dry shredded raw beets or the odd canned variety that was never appealing. Once I learned how to prepare them properly — roasted, in beet burgers, beet hummus, soups, or in this beet fennel salad — I discovered how flavorful they can be. Now beets rank among my favorite vegetables.
Save this recipe for later — it’s worth keeping!
This beet fennel salad pairs cube-cut beets with thinly shaved fennel and a touch of red onion for a wonderful contrast of textures. The lemon vinaigrette brightens the salad and brings the ingredients together. It’s quick to make, improves after sitting a bit (great for meal prep), and is full of nutrients. Beets provide phytonutrients, antioxidants, fiber, iron, magnesium, and folate. Fennel adds vitamin C and antioxidant flavonoids, which help iron absorption. Together they’re a smart, flavorful match.
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Beet Fennel Salad
Ingredients
- 4 steamed beets, peel after steaming; skins should slip off under running water
- 1 large fennel bulb, save some fronds for garnish; stalks can be shaved
- ¼ red onion, thinly sliced
- Lemon vinaigrette, recipe below
Lemon Vinaigrette
- 2 tbsp fresh lemon juice, from about 1 lemon
- 2 tbsp apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup or agave
- ½ teaspoon black pepper
- ½ teaspoon cumin powder or seeds
- 1 clove garlic, minced
- ⅓ cup extra virgin olive oil
- toasted pumpkin seeds for garnish
Instructions
- Cut the steamed beets into cubes.
- Thinly slice the fennel bulb. Use a mandolin if you have one, or slice as thinly as possible with a sharp knife.
- Place the beets, fennel, and red onion in a mixing bowl.
- Pour the lemon vinaigrette over the salad and toss with your hands or a spoon until evenly coated.
- Season to taste with salt and garnish with fennel fronds and toasted pumpkin seeds.
Vinaigrette
- Combine lemon juice, apple cider vinegar, Dijon mustard, maple syrup (or agave), black pepper, cumin, minced garlic, and olive oil in a jar.
- Tighten the lid and shake vigorously until the dressing is emulsified. Taste and adjust seasoning as needed.
