Roasted Beet and Fennel Salad
Roasted Beet and Fennel Salad is made with roasted slices of fennel and beet dressed in pomegranate vinaigrette and topped with crunchy walnuts. Golden nugget mandarin orange segments add a citrusy twist that is so refreshing when served on a bed of beet greens. This quick salad requires very little attention, while the pomegranate vinaigrette is bright, and bold, making this salad wow-worthy!
Equipment
- By hand, bowl
Ingredients
For the Fennel and Beet Salad:
- 1 gold nugget orange segments
- 1 fennel medium
- 1 beet medium
- ½ tsp Himalayan pink salt
- ½ tsp black pepper powdered
- 1 tbsp olive oil for drizzling
- ¼ cup walnuts
For the Pomegranate Vinaigrette:
- 1 tbsp pomegranate juice fresh, strained
- 1 tbsp olive oil extra virgin
- ½ tsp salt
- ½ tsp ground black peppercorn
- ½ tsp ginger grated
Instructions
- Prepare the ingredients. Peel an orange and separate the segments. Core and slice the fennel. Peel and slice the beet into 1/4" thickness. Place the slices on a foil-lined baking tray. Air fry or bake at 400 degrees F for 10 minutes until slightly browned at the edges.
- Prepare the ingredients for the pomegranate vinaigrette. Use a blender to pulse fresh pomegranate arils and strain the juice. Peel, grate or mince the ginger.Make the vinaigrette by whisking the fresh pomegranate juice, olive oil, salt, pepper and grated ginger in a bowl and keep aside.
- Mix the beet, fennel slices and orange segments in a wooden bowl.
- Drizzle the pomegranate vinaigrette and gently coat the veggie and fruit slices. Top with crushed walnuts.
- Serve chilled.
Video
Notes
I made the pomegranate vinaigrette using freshly pressed or pulsed pomegranate arils and straining them.
Nutrition
Calories: 279kcalCarbohydrates: 16gProtein: 4gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gSodium: 1087mgPotassium: 707mgFiber: 6gSugar: 9gVitamin A: 176IUVitamin C: 16mgCalcium: 82mgIron: 2mg
