This flavor-packed salad features tender roast beets and the classic combination of citrus and fennel for a light, yet satisfying main course. For a more robust meal, pair with a cup or bowl of your favorite hot or chilled soup.
Print Recipe Roasted Beet, Citrus, & Fennel Salad Yum
Orange Vinaigrette Ingredients
Preheat oven to 400°F and combine the vinaigrette ingredients in a glass bowl and whisk together thoroughly to combine. Set aside until ready to use.
Wash beets and pat dry. Place each beet onto a piece of aluminum foil and rub with olive oil. Sprinkle each beet generously with salt before wrapping in aluminum foil and placing on a rimmed baking sheet.
Place the baking sheet into the pre-heated oven and roast the beets for 45 minutes – 1 hour, or until beets are tender.
Remove from oven and set aside to cool slightly. Once the beets are cool enough to handle, peel them under cold running water and cut them into slices.
Toss Arugula and mixed field greens together with a little vinaigrette in a large bowl. Arrange greens onto a serving platter or chilled individual salad plates and top with roasted beets, orange slices, sliced fennel, and walnuts.
Garnish with wispy fennel fronds, if desired, and serve immediately with remaining salad dressing. Enjoy!