The flavor of this roasted beet salad recipe is absolutely incredible. Salads don't have to be boring!
This is such an easy and delicious meal. You'll want to add it to your regular meal planning!
Every year my husband and I spend the first few weeks of the new year participating in the Daniel Fast, a fast from meat, dairy, and processed foods.
The fast also has a spiritual aspect, so check it out if you're looking to reboot spiritually in January or any time of year.
Besides tasting so good, this roasted beet salad is super good for you. Packed full of nutrients like vitamin C, manganese, potassium, and fiber, you'll be feeding your body what it needs to run at its best.
Ingredients
Of course, you will need beets! Golden beets are just a bit sweeter, but my grocery store only had red this time.
I can't wait to try the golden variety in this roasted beet salad recipe as they usually pair really well with balsamic.
In addition, you'll need salt (Maldon is my favorite), oranges, a fresh fennel bulb, arugula, salad greens, and walnuts. A great way to have fresh greens all the time is to start your own micro greens garden.
For the delicious vinaigrette dressing, you'll also need balsamic vinegar, fresh orange zest and juice, fresh lemon zest and juice, fresh lime zest and juice, rice wine vinegar, extra virgin olive oil, date paste, Dijon mustard, garlic, and salt and pepper.
How to Make This Salad
Preheat your oven to 400°F.
While you're waiting for the oven to heat up, combine all the vinaigrette ingredients in a glass bowl and whisk together until well incorporated. Set aside.
Wash and dry all veggies. Wrap beets in aluminum foil, sprinkling each one generously with salt before closing foil.
Place beets on a rimmed baking sheet making sure foil ends are facing up so juices don't drip out too much.
Roast beets in preheated oven for about an hour or until they are tender.
Slice oranges and fennel.
Remove the beets from the oven and let cool until they are easy to handle. Run them under cold water and they will peel easily.
Cut beets into slices and a few strips for the top of the salad.
Add Arugula and mixed field greens in a medium-sized bowl. Add vinaigrette to taste and mix until greens are lightly covered with the dressing.
Place salad on a chilled serving platter and top with roasted beets, orange slices, sliced fennel, and walnuts.
Optional: The fennel fronds also make a nice garnish and, believe it or not, are really tender and flavorful!
Serve this salad with a bowl of soup for a delicious and easy meal. This Roasted Vegetable Soup is one of the most popular recipes on this site.
Black Eyed Pea soup would also pair well with the salad as would this Italian Bean Soup. The roasted beet salad and all three soups are Daniel Fast friendly.
If you're not participating in the Fast, make this Rosemary Garlic Bread recipe. It would be heavenly with the soup and salad and really round out the meal nicely.
Have you ever done a fast of any kind? Tell me about it in the comments. Thanks for visiting!
Ingredients
Salad ingredients
- 4 medium beets
- Sea salt
- 2 large oranges
- ½ small fennel bulb cut into thin slices
- 2 cups baby Arugula
- 2 cups mixed salad greens
- ½ cup walnuts chopped
Dressing Ingredients
- ¼ cup balsamic vinegar
- 1 teaspoon fresh orange zest
- 2 Tablespoon fresh orange juice
- 1 teaspoon fresh lemon zest
- 1 Tablespoon fresh lemon juice
- 1 teaspoon fresh lime zest
- 1 Tablespoon fresh lime juice
- ¼ cup rice wine vinegar
- ½ cup extra virgin olive oil
- 4 Tablespoons date paste
- 2 teaspoons Dijon mustard
- 1 clove garlic finely minced
- Sea salt and black pepper to taste
Instructions
- Preheat your oven to 400°F.
- While you're waiting for the oven to heat up, combine all the dressing ingredients in a glass bowl and whisk together until well incorporated. Set aside.
- Wash and dry beets. Wrap in aluminum foil, sprinkling each beet generously with salt.
- Place beets on a rimmed baking sheet making sure foil ends are facing up so juices don't drip out too much.
- Roast beets in preheated oven for about an hour, or until tender.
- Remove the beets from the oven let cool until they are easy to handle. Run them under cold water and they will peel easily.
- Cut beets into slices and strips.
- Add Arugula and mixed field greens in a medium-sized bowl.
- Add vinaigrette to taste and mix until greens are lightly covered with the dressing.
- Place salad on a chilled serving platter and top with sliced roasted beets, orange slices, sliced fennel, and walnuts.
- Add a little of the beet strips and a couple of walnuts on top for a pretty presentation.
- Optional: The fennel fronds also make a nice garnish and are really tender and flavorful.
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