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

Beetroot Salad with Fennel and Red Onion

This tangy beetroot salad is paired with fennel and red onion in a maple balsamic dressing. It's light and refreshing and look beautiful when made with red and yellow beets!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Salad
Cuisine: American
Keyword: beetroot salad
Servings: 6
Calories: 121kcal
Author: Alison Corey


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


  • 2 tsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp soy sauce
  • 1 tbsp orange juice
  • ½ tsp coriander seeds


  • ½ cup chopped walnuts
  • fresh watercress


  • 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.
    cooked beets with peel rubbed off on tray
  • 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.
    beets sliced into strips on black cutting board
  • Make the Dressing: Whisk together the maple syrup, balsamic vinegar, soy sauce, orange juice, and coriander in a small bowl.
    balsamic salad dressing in glass bowl
  • Combine Ingredients: Add the onion slices to the beets. Pour dressing over top. Toss until well coated.
    beet strips and red onion in glass bowl
  • When ready to serve, add the fennel strips. Toss together. Top with chopped walnuts, and watercress. Serve immediately.
    beetroot salad in serving dish, and on small white plate



  • 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 pastas. It's best to remove the stems right away, and store 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.


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