Fennel, Citrus & Roasted Beet Salad

January/February 2014

Your rating: None Average: 3 (9 votes)

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.)

Fennel, Citrus & Roasted Beet Salad

2 Reviews for Fennel, Citrus & Roasted Beet Salad

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.

Healthy, easy

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.

lots of healthy ingredients

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner