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beetroot salad in white bowl topped with watercress
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5 from 5 votes

Fennel and Beetroot Salad

This tangy fennel and beetroot salad is paired with red onion in a maple balsamic dressing. It's light and refreshing and looks beautiful when served with bright watercress.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Servings: 6
Calories: 121kcal
Author: Alison Corey

Ingredients

  • 1 lb beetroot bulbs cooked and sliced into strips
  • ¼ cup water
  • ½ fennel bulb finely sliced
  • 1 small red onion thinly sliced

Dressing

  • 2 teaspoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon soy sauce
  • 1 tablespoon orange juice
  • ½ teaspoon coriander seeds

Garnish

  • ½ cup chopped walnuts
  • fresh watercress

Instructions

  • Prepare Beets: If using fresh beetroots, preheat your oven to 400 F. Scrub beetroots, and wrap loosely in aluminum foil. Place on baking sheet lined with aluminum foil. Bake for 50-60 minutes. Or use boiling method if you prefer. When the beets are cool enough to handle, peel them by rubbing a paper towel over the outside peel. It should easily come off if they are cooked. If you're using pre-cooked beets, skip this step.
  • Slice Beets: Cut beets into long and even strips. Place them in a large bowl. Chop fennel bulb and red onion into long and even strips. Reserve to the side to add to the salad later.
  • Make the Dressing: Whisk together the maple syrup, balsamic vinegar, soy sauce, orange juice, and coriander in a small bowl.
  • Combine Ingredients: Add the onion slices to the beets. Pour dressing over top. Toss until well coated.
  • When ready to serve, add the fennel strips. Toss together. Top with chopped walnuts, and watercress. Serve immediately.

Notes

Top Tips for Making Beetroot Salad
  • Use pre-cooked beets to save you some time and a bit of mess.
  • Use a plastic cutting board to chop your cooked beets. They will bleed and stain wood cutting boards. A plastic cutting board can easily be washed and cleaned. If you don't have a plastic cutting board, you can line your wood cutting board with parchment paper. But be careful! If your knife cuts the paper, the juice can still stain the wood!
  • Wear gloves when handling the beets. Just like they will stain your cutting board, they will also stain your hands.
  • Beet skins are easily removed after they are cooked. You do not need to peel them prior to cooking.
  • Keep the beet greens! They are full of nutrients and quite delicious! Add them to your salads, stir-fries, and pasta. It's best to remove the stems right away and store them separately from the beet bulb. They wilt and go bad more quickly than the bulb.
  • Will keep for 3-4 days when stored in the refrigerator in an airtight container.

Nutrition

Calories: 121kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 396mg | Fiber: 4g | Sugar: 8g | Vitamin A: 51IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg