Fennel, Citrus & Roasted Beet Salad

Fennel, Citrus & Roasted Beet Salad

4 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 small-to-medium golden beets
  • 2 small-to-medium red beets
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon champagne vinegar or cider vinegar
  • 1 tablespoon finely chopped cilantro, plus whole leaves and flowers or fennel fronds for garnish
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 medium pink or red grapefruit
  • 1 medium navel orange
  • 1 medium bulb fennel, cored and thinly sliced
  • 2 tablespoons chopped pistachios


  • Active

  • Ready In

  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.
  • Make Ahead Tip: To make ahead: Roast beets (Steps 1-2), peel and refrigerate for up to 3 days. Bring to room temperature before adding to salad.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 239 calories; 16 g fat(2 g sat); 6 g fiber; 23 g carbohydrates; 4 g protein; 124 mcg folate; 0 mg cholesterol; 16 g sugars; 1 g added sugars; 1,286 IU vitamin A; 51 mg vitamin C; 68 mg calcium; 1 mg iron; 434 mg sodium; 703 mg potassium
  • Nutrition Bonus: Vitamin C (85% daily value), Folate (31% dv), Vitamin A (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1½ vegetable, 3 fat

Reviews 4

March 05, 2017
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By: waderuth29
The mustard was overwhelming, remade the dressing and took it down to 1tsp, added honey for balance. I used packaged cooked beets vs roasting the beets. I would make it again with the changes.
January 03, 2016
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By: EatingWell User
Yummy I roasted the fennel to tame a little and found it delicious
February 18, 2015
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By: EatingWell User
Needs a little more oomph I used white wine vinegar, and followed the rest of the recipe to the letter. The basic flavor was good, but kind of flat. I would make this salad again, but would definitely use apple cider vinegar instead, or maybe some bread & butter pickle juice if I have any. Pros: Healthy, easy Cons: bland
August 17, 2014
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By: EatingWell User
disappointing Not sure what happened, but I just didn't like this recipe. I'd been looking forward to making it but found it disappointing in the end. It sounded so delicious, but it just didn't taste great. I still like the idea, and might use it to create my own version based more on beets. A whole bulb of fennel and the tablespoon of dijon just seemed to overwhelm everything else. Maybe this would be good with just a few slivers of fennel, and far less mustard. Despite the roasted beets and citrus fruits, it just seemed kind of bitter, without the light flavor I was expecting. Too bad. Pros: lots of healthy ingredients Cons: a lot of (messy) prep work for something that just didn't come together well
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