Roasted Beet Salad Recipe
Shaved fennel, toasted almonds, orange ginger dressing, goat cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Let cool, then peel and slice thinly.
- 2
Preparing the Fennel
Remove the fronds from the fennel bulb, then thinly shave the bulb using a mandoline or sharp knife. Set aside.
- 3
Making the Dressing
In a small bowl, whisk together the orange juice, grated ginger, olive oil, honey, salt, and black pepper until well combined.
- 4
Assembling the Salad
In a large bowl, combine the roasted beet slices, shaved fennel, and toasted almonds. Drizzle the orange ginger dressing over the salad and toss gently to coat. Crumble goat cheese on top before serving.