Vegan Of Beet & Fennel Salad Recipe

Roast whole beets

Preheat oven to 400°F (200°C). Wrap each scrubbed beet loosely in foil with 1 tbs olive oil and a pinch of salt and pepper. Place on a baking sheet and roast for 45–60 minutes, depending on size, until a knife slides easily into the center. Let cool slightly, then rub off skins with a paper towel or peel; slice into 1/4-inch wedges and set aside to cool to room temperature.

Sear fennel

While beets roast or after they finish, preheat a grill pan or skillet over medium-high heat. Toss fennel slices with 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Grill fennel 3–4 minutes per side until golden char marks appear and fennel is tender but still holds shape. Remove and set aside.

Toast walnuts

Heat a dry skillet over medium heat. Add chopped walnuts and toast, stirring frequently, 3–4 minutes until fragrant and slightly darker. Transfer to a small bowl to cool.

Crisp chickpeas

In the same skillet, add 1 tbs olive oil. Add drained chickpeas, 1/4 tsp smoked paprika and 1/4 tsp salt. Cook over medium-high heat, tossing occasionally, until chickpeas are lightly crisped and golden at the edges, 6–8 minutes. Remove from heat and let cool slightly.

Caramelize orange slices

Heat a small nonstick skillet over medium-high heat. Pat orange rounds dry. Sprinkle 1 tsp sugar evenly over the surface of the orange. Place rounds in the skillet and cook without moving 1.5–2 minutes until caramelized on the first side; flip and caramelize 30–60 seconds more. Remove and let cool. If you prefer, simply segment the orange and reserve juices for the vinaigrette.

Make vinaigrette

In a bowl or jar whisk together 2 tbs fresh orange juice, 1 tbs lemon juice, 1 tsp red wine vinegar, 1/2 tsp Dijon, 1 tsp maple syrup, 1/2 tsp salt and 1/4 tsp pepper. Slowly whisk in 3 tbs olive oil until emulsified. Stir in 2 tbs finely chopped fresh dill. Taste and adjust seasoning or acidity.

Arrange 4 cups mixed greens on a large platter or divide among plates.

Scatter roasted beet wedges and grilled fennel slices evenly over the greens.

Distribute toasted walnuts and crisp chickpeas over the salad.

Place caramelized orange rounds (or orange segments) on top for bright, burnt-orange flavor.

Drizzle the citrus & dill vinaigrette evenly over the salad (use about 3–4 tbs for the whole salad, or to taste). Gently toss or leave arranged and serve.

Finish with microgreens or dill fronds and a light sprinkle of sea salt flakes. Serve immediately.