Description
A vibrant and refreshing winter beet salad that combines roasted beets, fennel, and oranges, topped with a zesty dressing and crunchy hazelnuts.
Ingredients
Scale
- 2 medium fresh beets (washed, ends trimmed)
- 1 small fennel bulb (thinly sliced)
- 2 navel oranges, peeled and sliced
- 1 package (about 5 oz) mixed salad greens
- 3 tbsp olive oil
- 2 tbsp orange juice
- 1 tbsp balsamic vinegar
- 2 tsp orange zest
- 1/4 tsp onion powder
- 1/4 cup toasted hazelnuts (or nuts of choice)
- Salt & black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in foil and roast about 50–60 minutes until tender when pierced with a fork. Let cool, unwrap, and peel the beets. Slice into bite-size pieces or rounds.
- In a small bowl, whisk together olive oil, orange juice, balsamic vinegar, orange zest, onion powder, salt & pepper. Adjust seasoning to taste.
- In a large bowl, combine mixed greens, sliced fennel, orange segments, and roasted beet pieces. Drizzle the dressing over the salad and toss gently until evenly coated.
- Sprinkle toasted hazelnuts on top for crunch. Season with additional salt & pepper if needed.
Notes
- Roasting the beets brings out their natural sweetness and deep color.
- Toasting nuts enhances flavor — you can substitute walnuts or pecans if preferred.
- This salad works well with shaved fennel, orange segments, and citrus dressings for bright winter flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg