Roasted Beet and Citrus Salad with Charred Fennel

Chaia Frishman Chaia Frishman
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Full disclosure: I originally made these roasted beets because I loved the idea of jewel-toned veggies scattered over a salad. I wasn’t even convinced I liked beets all that much. But somewhere between the caramelized edges, the sweetness that develops in the oven, and the way they play against citrus and peppery arugula, I completely changed my mind. The beets ended up stealing the whole show — and honestly, I was happy to let them.

50m 6-8
Easy Vegetarian Pescatarian Gluten Free Vegan Parve

Contains: Tree nuts

Directions

Prepare the Beets and Fennel

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

  2. Place the sliced or diced golden and red beets in separate bowls to keep their colors vibrant. Toss each lightly with olive oil and spread onto a parchment-lined baking sheet in a single layer.

  3. Toss fennel slices with remaining olive oil and arrange on the same pan, keeping them separate from the beets and spread evenly so they caramelize rather than steam.

  4. Roast for 20–25 minutes, stirring beets once or twice, until tender with caramelized edges. They should be soft rather than crunchy. Remove beets from the pan and set aside.

  5. Continue roasting the fennel for another 15 minutes, for a total of about 40 minutes, until deeply golden and charred around the edges.

Prepare the Dressing

  1. Whisk together all dressing ingredients until smooth.

To Assemble

  1. Place the arugula in a large serving bowl. Add grapefruit segments and charred fennel and toss lightly with the dressing. Scatter warm roasted beets and crushed pistachios over the top just before serving.

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