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Roasted Fennel, Beet & Citrus Salad with Toasted Hazelnuts
Description
This salad is a vibrant mix of earthy, sweet, and bright flavors. Caramelized roasted fennel pairs with jewel-toned roasted beets, while juicy orange and grapefruit segments bring a refreshing brightness. A sprinkling of toasted hazelnuts adds a nutty crunch, and everything is tied together with a honey-Dijon vinaigrette. It’s like autumn sunshine on a plate.
Servings
4 servings
Ingredients
2 medium fennel bulbs, trimmed and sliced into wedges
3 medium beets (red or golden), peeled and cubed
2 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
2 navel oranges, peeled and segmented
1 grapefruit, peeled and segmented
½ cup toasted hazelnuts, roughly chopped
4 cups mixed baby greens or arugula
For the Dressing
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey (or maple syrup for vegan)
1 tsp Dijon mustard
Salt & pepper, to taste
Instructions
Roast the veggies: Preheat oven to 400°F (200°C). Toss fennel wedges and beet cubes in olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 30–35 minutes, flipping halfway, until caramelized and tender.
Prepare the citrus: While veggies roast, peel and segment the oranges and grapefruit, catching any juice for the dressing.
Make the vinaigrette: In a small jar, whisk olive oil, apple cider vinegar, honey, Dijon, and a spoonful of reserved citrus juice. Season with salt and pepper.
Assemble the salad: On a platter, arrange greens, roasted fennel, roasted beets, and citrus segments. Sprinkle toasted hazelnuts over the top.
Dress and serve: Drizzle with vinaigrette just before serving.
Times
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Why You’ll Love It
This salad combines earthy, sweet, tangy, and nutty in a way that feels indulgent yet refreshing. It’s a cozy, colorful dish that’s perfect for fall dinner parties or as a holiday side.
