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    Oh My Veggies » Vegetarian Recipes » Salads

    Roasted Fennel and Beet Salad From Oh My Veggies.com

    Published: Mar 2, 2015 · by Nicole · Updated: Sep 16, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    I always find March to be such a difficult time of the year to eat healthy and inspiring food. On the one hand it's still winter for a few more weeks, but it's usually this time of year when I find myself craving fresh and light meals. Spring produce hasn't quite popped up at the farmers markets yet but we're so gosh darn close that I can almost taste my first strawberry of the season!

    This roasted fennel and beet salad is my in-between the seasons cure. We still have beets storing in our barn from the fall and they pair beautifully with the sweet roasted fennel and tangy tahini dressing. Maybe I've just eaten too many winter soups, pastas and heavy food over the past few months, but I'm pretty sure this is the best salad I've had since the new year.  My only regret is that I didn't double this recipe so we could enjoy it all week long.

    Tahini Herb Sauce
    I don't know about you all but I'm a huge fennel fan. It's a lovely vegetable and very versatile. Fennel is often sliced thin and eaten raw in salads or tossed in a creamy dressing and served as more of a slaw. When eaten raw, it's crunchy, with a faint anise flavor, which is why I think some people shy away from it. Once it's roasted or grilled, that anise flavor tames down and the fennel takes on a subtle, sweet flavor. The whole bulb, including the stalks and fronds are edible. I like to save the fronds for garnish and even sprinkle them on other dishes throughout the week. They taste great on soup, sprinkled on hummus or tossed in a green salad. They are mild, but still add a nice "zip" to any dish.

    If you're experiencing the in-between the seasons blues I think this salad will be a highlight. We've almost made it to Spring so let's finish the last few weeks of winter strong. Grab a fork!

    Roasted Fennel and Beet Salad with Tahini Herb Sauce

    A perfect salad to bridge the gap between winter and spring.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Roasted Fennel and Beet Salad with Tahini Herb Sauce, vegetarian salad recipe
    Servings: 2 servings
    Calories: 723kcal
    Author: Oh My Veggies

    Ingredients

    For the salad:

    • 2 medium-sized fennel bulbs trimmed and cut into ½ inch wedges (save the fronds for garnish)
    • 4 medium-sized purple beets peeled and cut into ½ inch chunks
    • 3 tablespoons olive oil
    • ¼ teaspoon fine sea salt
    • Pinch of black pepper
    • 1 cup French green lentils rinsed and picked over
    • 2 tablespoons fennel fronds
    • 2 tablespoons finely chopped parsley
    • 2 tablespoons finely chopped dill

    For the sauce:

    • 1 garlic clove minced
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons olive oil
    • 2 ½ tablespoons tahini
    • ½ teaspoon honey
    • ¼ cup finely chopped parsley
    • ¼ cup finely chopped dill
    • ⅛ teaspoon crushed red pepper flakes
    • Salt and pepper to taste
    US Customary - Metric

    Instructions

    • Preheat the oven to 425ºF.
    • Toss the fennel and beets with the olive oil, salt and pepper. Transfer to a rimmed baking sheet and roast in the oven until tender and lightly browned, about 25 minutes, stirring halfway through cooking.
    • While the vegetables are roasting, place the lentils in a saucepan with 2 cups of water. Bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the lentils are tender, about 20-25 minutes. Drain and set aside.
    • Combine all the ingredients for the sauce in a small bowl and whisk until smooth and creamy. Taste test and adjust seasonings if need be.
    • To serve, divide the lentils between 4 plates and top with the roasted vegetables. Drizzle with the sauce and garnish each plate with fennel fronds, parsley and dill. Season with additional salt and pepper.

    Nutrition

    Serving: 4servingsCalories: 723kcalCarbohydrates: 66gProtein: 20gFat: 46gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 30gSodium: 570mgPotassium: 2221mgFiber: 23gSugar: 15gVitamin A: 1901IUVitamin C: 67mgCalcium: 231mgIron: 9mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Salads, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes beets, fennel, salad

    Reader Interactions

    Comments

    1. Abby @ The Frosted Vegan says

      March 02, 2015 at 11:32 am

      I feel the same way! During this time of year I just want it to be warm and have all the farmer's markets here, but it's still sooo cold (at least here in Wisconsin!). I just got beets in my weekly box, so I'm all over this!

      Reply
    2. Laura ~ Raise Your Garden says

      March 03, 2015 at 2:54 pm

      Wow, I wish I had some beets left! Honestly, I can't even see a strawberry in my future....it just seems so far away. Another 4 inches snow where I live! I love how you seasoned this salad with fennel, parsley and dill. Nice!

      Reply
    3. Joanne says

      March 08, 2015 at 7:10 pm

      I have totally been getting back into salad mode also...I need something fresh after all these soups and stews! This sounds like a lovely way to bridge the seasons.

      Reply
    4. Graeme says

      August 10, 2016 at 2:55 pm

      An observation from making the sauce. It's a thick paste not a liquid. Is something missing?

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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