Beet, Fennel and Feta Salad
A colorful salad combining roasted beets and fennel with peppery arugula, creamy feta and toasted walnuts. A simple lemon dressing adds brightness with a touch of sweetness.
Servings: 2
Calories: 350kcal
Ingredients
Roasted Vegetables and Walnuts
- 1 beet , medium size
- 1/4 cup fennel bulb , sliced
- 1/4 cup walnuts , chopped
- olive oil spray , extra virgin
- 1 tbsp balsamic vinegar
Salad
- 2 cups arugula
- 2 oz feta cheese, crumbled
Lemon Dressing
- 1 lemon , juiced
- 1/2 tsp honey , raw
- 1/4 tsp minced garlic
- 2 tbsp olive oil , extra virgin
- 1/4 tsp red pepper flakes
- salt and pepper as desired
Instructions
Roast the Beet
- Preheat the oven to 400°F.
- Peel the beet and wrap it in aluminum foil. Place it on a baking sheet.
- Roast for 35–50 minutes, or until the beet can be easily pierced with a fork. Cooking time will depend on the size of the beet.
- Allow the beet to cool enough to handle, then cut it into cubes.
- Toss the cubed beet with the balsamic vinegar and set aside.
Roast the Fennel and Walnuts
- Remove the stalks and fronds from the fennel bulb. Cut the bulb in half lengthwise from top to bottom, then slice each half thinly.
- Arrange the sliced fennel on a baking sheet and lightly spray with olive oil.
- Roast fennel at 400°F for about 15–20 minutes, turning once, until tender and lightly browned.
- Place the chopped walnuts on a baking sheet and lightly spray with olive oil.
- Toast at 400°F for about 3–5 minutes, watching carefully to prevent burning. Remove when lightly browned and fragrant.
Make the Dressing
- Add the lemon juice, honey, garlic, extra virgin olive oil, red pepper flakes, salt and black pepper to a small jar.
- Cover tightly and shake until the dressing is well combined.
Assemble the Salad
- Place the arugula in a serving bowl and toss lightly with the dressing.
- Top with the roasted beets, roasted fennel, crumbled feta and toasted walnuts.
- Serve immediately.
Notes
- Beets: Beet roasting time varies considerably with size. The beet is ready when a fork or knife slides easily into the center.
- Make ahead: The beet and fennel can be roasted ahead of time and refrigerated. Allow them to cool before adding them to the arugula.
- Walnuts: Walnuts toast quickly and can burn, so check them frequently during the last few minutes.
- Dressing: Start with part of the dressing and add more as needed. Any extra dressing can be refrigerated in a covered container.
- Heat level: Reduce or omit the red pepper flakes for a milder dressing.
- Feta: Feta naturally contains a significant amount of sodium, so taste the salad before adding additional salt.
- Serving: This recipe makes two entrée-size salad servings or can be divided into smaller portions when served as a side salad.
Nutrition
Calories: 350kcal | Carbohydrates: 17g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Cholesterol: 25mg | Sodium: 374mg | Potassium: 425mg | Fiber: 4g | Sugar: 8g | Vitamin A: 711IU | Vitamin C: 35mg | Calcium: 216mg | Iron: 2mg
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