Beet orange fennel salad platter full featured

Roasted Beet, Orange and Fennel Salad


  • 6 medium sized beets, peeled and cut into a ½-inch dice
  • 3 oranges, cut into supremes
  • ½ cup thinly sliced fennel
  • Juice of a lemon
  • Juice of an orange
  • 4 tablespoons olive oil, divided
  • Salt
  • Pepper
  • Fennel fronds for garnish


Preheat the oven to 425°F.

Place the beets on a large baking sheet and toss them with 2 tablespoons of olive oil and season with salt and pepper. Roast for about 25 minutes, or until the beets are tender and caramelized.

Meanwhile, in a medium bowl combine the citrus juices and remaining olive oil, whisking to combine. Season the dressing with salt and pepper.

Remove the beets from the oven and allow them to cool slightly. Toss the beets with the dressing and arrange on a platter. Top with the orange supremes and fennel. Give the salad a light toss. The beets will “bleed” their color, so for presentation you want to keep the salad more “arranged.”

Garnish with fennel fronds and a few more grinds of pepper. Serve slightly warm or at room temperature.


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