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20 minute dinner recipes

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Fennel, Citrus & Roasted Beet Salad


From EatingWell:  January/February 2014

The sweetness of the roasted beets works well with tart grapefruit in this healthy beet salad recipe. Turn this beet salad into an entree by adding seared scallops or white fish, such as halibut or cod. (Recipe & photo by Aran Goyoaga; used by permission.)

4 servings, about 1 cup each | Active Time: 30 minutes | Total Time: 1 1/2 hours



  1. Preheat oven to 400°F.
  2. Wrap beets in foil and bake until tender when pierced with a knife, 40 minutes to 1 hour. When cool enough to handle, peel, trim and cut into wedges.
  3. Whisk oil, mustard, vinegar, chopped cilantro, salt and pepper in a large bowl. Slice both ends off grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over the bowl, cut the segments from their surrounding membranes. (Discard membranes). Repeat with orange. Add fennel and the beets. Toss to coat. Let stand for 15 minutes. Serve topped with pistachios and cilantro leaves and flowers or fennel fronds, if desired.


Per serving : 239 Calories; 16 g Fat; 2 g Sat; 12 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 4 g Protein; 6 g Fiber; 434 mg Sodium; 703 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 1/2 vegetable, 3 fat

Tips & Notes