Roasted Beet and Fennel Orange Salad with Citrus Vinaigrette

This Roasted Beet and Fennel Orange Salad with Citrus Vinaigrette is an easy-to-make salad that is full of flavor! It is perfect for any occasion as it is healthy yet delicious! The beets are roasted in the oven for 20 minutes while the fennel roasts for 15 minutes before being combined with orange cubes in a large bowl along with a citrus vinaigrette dressing! Enjoy!

Cooking Equipment:

• Baking sheet • Parchment paper • Small bowl • Whisk • Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Beet, Fennel, Orange, Citrus Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 beet, peeled and cut into cubes

1 fennel bulb, cut into cubes

1 orange, peeled and cut into cubes

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 teaspoon honey or agave syrup

Salt and pepper to taste

Cooking Instructions:

Preheat oven to 375°F (190°C).

Place the beet cubes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 20 minutes or until tender.

Place the fennel cubes on a separate baking sheet lined with parchment paper. Drizzle with remaining tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 15 minutes or until tender.

In a small bowl, whisk together the white wine vinegar, honey or agave syrup, salt and pepper to taste until combined. Slowly whisk in the remaining tablespoon of olive oil until emulsified.

In a large bowl combine roasted beets, fennel cubes, orange cubes and vinaigrette dressing until evenly coated. Serve immediately or chill in refrigerator before serving.

Nutrition:

Calories – 300; Fat – 10g; Carbohydrates – 40g; Protein – 5g; Fiber – 5g

Rating:

Did You Know?

Tabbouleh, a Levantine salad made with parsley, tomatoes, onions, and bulgur wheat, is a popular dish in Mediterranean cuisine.