Beets & Fennel Recipe
Make Beets & Fennel Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beets & Fennel Salad
Method
Preparation Instructions
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Allow them to cool, then peel and cut into wedges.
- 2
Preparing the Fennel
While the beets are roasting, remove the fronds from the fennel bulb and slice the bulb thinly. Set aside the fronds for garnish.
- 3
Making the Dressing
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.
- 4
Assembling the Salad
In a large salad bowl, combine the arugula, roasted beet wedges, sliced fennel, feta cheese, and chopped walnuts. Drizzle the dressing over the salad and toss gently to combine.
- 5
Garnishing
Finish by sprinkling the reserved fennel fronds over the top for a fresh garnish.