This roasted fennel and beetroot salad with a simple balsamic vinnaigrette is a simple roasted winter vegetable salad with red beets, fennel, and lentils. A tasty, colorful side dish for holiday gatherings and busy weeknight dinners! You know that time of winter when you can’t take one more soup or stew and you just need vegetables? I hear you! Enter the roasted vegetable salad: a simple salad of sheet pan-roasted root vegetables like beets and fennel and tossed with some legumes.
Why you’ll love this roasted fennel and beetroot salad
It’s ready in under an hour. Get your vegetable fix even when you’re in a time crunch! This salad recipe is quick and easy, perfect as a dinner side or to pack for lunch.
You can use it for meal prep and leftovers. This sturdy winter vegetable salad is great for meal prep because it holds up well as leftovers. Simply store dry ingredients in a glass food storage container and toss with the dressing when ready to eat.
It’s flexible. Enjoy this salad as a main dish or an easy side for your hearty cold-weather comfort meals. You can even get creative by adding your own preferred spices and seasonings or adding other vegetables, like carrots or sweet potatoes, to switch it up.
It’s light and refreshing and the perfect meal or side dish for warmer weather. At the same time, since the veggies are roasted instead of raw, it’s heartier and more satisfying than your standard salad.
A salad for non-salad people. While I enjoy traditional lettuce salads, a good salad doesn’t need lettuce! If you’re a salad skeptic, I promise this dish will make you enjoy salads. Or, at least this salad.
Flavor-packed. If I’m going to share a salad recipe, you better believe it’s a salad brimming with flavor. Here we have slightly earthy yet sweet beets paired with anise-flavored fennel and earthy pine nuts, which are all a natural match made in heaven. The tangybalsamic vinaigrette makes everything pop, and the fresh herbs ( fennel fronds) bring a bright herbaceousness.
Check out more recipes:
Cauliflower Potato Lentil Salad
Roasted fennel and beetroot salad
- 4 fennels (greens saved)
- 3 large beetroot
- 1 can lentils
- ½ cup pine nuts
- fennel greens
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp cumin
- 1 orange
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves minced garlic
- ½ tsp salt
- Chop the beetroot and fennel into vedges and add to a baing sheet.
- Drizzle with olive oil, salt and cumin and mix. Roast in the preheated 200C oven for about 35 minutes, until vegetables are fork tender and slightly browned.
- Meanwhile mix all the dressing ingredients.
- Toast the nuts on a dry pan for about 5 minutes untl slightly browned.
- To a serving bowl add vegetables, lentils, pine nuts, fennel greens, sliced orange and pour over the dressing. Mix well and enjoy!