Asparagus Fennel and Beet Salad-The earthy flavors of sweet golden beets, paired with crisp fresh fennel, roasted asparagus, toasted almonds, and creamy goat cheese is the perfect way to celebrate the best of Spring flavors!
Make a big batch of this healthy fennel and beet salad and enjoy it with the addition of different flavors as part of your weekly meal prep. Try it with peppery arugula, crunchy walnuts, and even garbanzo beans for a healthy protein boost! We have chosen to use our charred lemon salad dressing; however, a simple white balsamic vinaigrette would work great as well.
This delightful golden beet salad is ideal for your next dinner party, or as a light dinner paired with grilled chicken or fish any day of the week.
For more delicious salad ideas try our Easy Asian Broccoli Crunch Salad Recipe, Apple Cranberry and Barley Salad, and our Black-Eyed Pea Salad.
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What You're Going to Need!
- Golden beets - cooked until tender and sliced into rounds.
- Fresh asparagus - is our favorite Spring vegetable!
- Large fennel bulb - sliced very thin.
- Almonds - sliced and toasted add deep flavor and crunch!
- Goat cheese - we love the goat cheese covered in fresh herbs for this recipe! Like this one from Kroger market .
- Charred lemon salad dressing - works perfectly with combination of flavors.
See recipe card for quantities.
Recipe
Roasted Asparagus & Fennel Salad with Golden Beets
Ingredients
Equipment
Method
- Peel the beets and slice them into ¼ inch rounds. Place them into a saucepan of water and bring to a boil over high heat. Cook the beets until fork tender, then strain them and put them aside to cool.
- Preheat the oven to 375℉.
- Place the sliced almonds onto a sheet pan lined with parchment paper and spread them out into an even layer. Place them in the 375 ℉ for 5-8 minutes or until toasted and golden brown. Set them aside to cool.
- Put the asparagus on a sheet pan and season with salt and black pepper. Drizzle the olive oil blend over the asparagus and toss to coat evenly.
- Place the sheet pan into a preheated 350℉ oven for 10 minutes or until tender. Remove from the oven and set aside to cool.
- Crumble the goat cheese and set aside.
- Separate the top from the bulb of the fennel. Roughly chop the fennel tops and set aside. Thinly slice the fennel bulb and place it into a medium sized bowl with cold water and a little fresh lemon juice.
- Strain the fennel from the cold water. Combine all of the ingredients in a large bowl and toss with the salad dressing and enjoy!
Nutrition
Tried this recipe?
Let us know how it was!How to Make a Roasted Asparagus & Fennel Salad
- Cook the peeled and sliced golden beets until fork tender.
- Roast the asparagus with olive oil blend, salt and black pepper until tender, about 10 minutes.
- Place the ingredients into a large bowl.
- Add the salad dressing and toss to combine.
Chef Tip
Do the cooking a day ahead of time, that way all of the cooked ingredients have the chance to cool down properly. The fennel however is definitely best when sliced and served fresh.
Substitutions & Variations
- Lettuce - peppery arugula would be a delicious addition to this fennel and beet salad.
- Nuts - if almonds aren't your favorite we recommend trying crunchy walnuts!
- Protein - can be added in the form of chicken, fish, or even garbanzo beans to make this salad a complete meal.
Storage & Helpful Hints
This fennel and beet salad will store quite well in an airtight container in the refrigerator for up to 4 days. We recommend storing the salad with the dressing on the side in order for it to last longer for meal prep.
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FAQ
Crumbly feta cheese would be a great substitute for the goat cheese!
Jason Miller says
Perfect mélange of flavors and textures.