Flip Cookbook

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Roasted Beet and Fennel Salad

If food ever were to be replaced with pills, this salad would be represented by a pill high in vitamin C, folic acid and potassium. Of course it would have to be a beautiful ruby red color with green trimmings. And it would have to taste earthy with a hint of licorice. Not to mention somehow it should be buttery and crunchy at the same time. I have no idea how we could possibly make a pill like that.. but that is what it would have to be to even come close to this salad.

Coming back to the nutritional facts about this salad. Beets in particular are very very high in folic acid. I know most parents reading this are probably already nodding their heads about the benefits of folic acid. For those who are not in the know – it’s one of the big nutrients to take when trying to conceive. Many studies have shown that it plays a HUGE role in preventing birth defects. Okay – what about the rest of us? Well, don’t you worry – the beets have a little treat in store for everyone. Let me just run down the benefits real quick: It helps protect against colon cancer – a big risk for people who suffer from IBD of any sort. It helps prevent cervical cancer, pancreatic cancer, stomach cancer. It lowers the risk of a stroke, osteoporosis, blood vessel disease and macular degeneration. According to Discovery – “Folic acid is necessary for the healthy development of our cells, a healthy brian and protection from cell damage that may lead to future cancers. Folic acid aids drugs used to treat depression and may even hold great promise for the growing autism epidemic that faces the world today.”

Wow. All that and it tastes good. I’m sold.

Enjoy!

Roasted Beet and Fennel Salad

Makes: 2 – 4 servings
Ready in: 45 minutes

Ingredients

  • 1 bunch of beets (about 1 pound)
  • 1 fennel bulb
  • 1 teaspoon dried thyme
  • 2 tablespoon olive oil
  • mixed greens as needed

Directions

1. Preheat oven to 400°F. Wash and trim the beets.

2. Chop in halves or quarters if the beets are large.

3. Place the beet pieces into an oven safe pan. Add about 3 tablespoons of water to the pan. Drizzle one tablespoon olive oil on the beets. Cover the pan with foil and put into the oven.

4. Wash the fennel. Separate the bulb from the stems.

5. Thinly slice the fennel into 1/8th inch slices.

6. Place the slices into another oven safe pan. Drizzle the remaining oil on the fennel. Cover the pan with foil and place into the oven.

7. Bake fennel for 20 minutes covered and 10 minutes uncovered. The slices should start browning at the edges.

8. Bake the beets till they are easily pierced by a knife; about 30 – 45 minutes depending on the thickness of the slices.

9. Chop up the leaves of the fennel – about 1/2 cup.

10. Mix the fennel and beets together with the dried thyme

11. Place beet mixture on top of a bed of mixed greens or lettuce. Sprinkle the fennel leaves on top. Serve with a vinaigrette dressing.

This recipe has been linked at: Slightly Indulgent Tuesday, Two For Tuesdays,Delicious Dishes,Gluten Free Wednesdays,Wheatless Wednesday

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24 Responses to Roasted Beet and Fennel Salad

  1. I love it. So healthy, fresh and colourful, just beautiful!

  2. Rebecka says:

    All of your dishes look amazing, healthy and refreshing! Your Two for Tuesdays Beet and Fennel salad looks so yummy, I’d like to eat some right now! So happy to meet you on the blog hop…I’ll be visiting your blog often♥

    • Raj says:

      Thanks Rebecka, I hope you get a chance to try a few of them out! So glad I recently discovered Two for Tuesdays. See you in the blog hop soon!

  3. girlichef says:

    I absolutely love beets…and the sound of them mixed with fennel is making me super hungry. Lovely salad…thank you for sharing it w/ t4t this week :)

  4. Christy says:

    I just last week became a beet lover – seriously. Who knew that they could taste so amazing. Today I roasted them for the first time – and I am in love. If only I had fennel I could have had this delicious salad! Thanks for linking to Two for Tues!

  5. Love your blog! Your photos are just lovely. I would like to invite you to enter my gluten free food photo contest. I normally would not leave a link in a comment but in case you would consider entering, her it is http://simplygluten-free.blogspot.com/2010/08/gluten-free-photo-contest-scanpan.html

    • Raj says:

      I’m glad you liked my blog Carol! I’d love to participate in your gluten-free food photo contest — it sounds wonderful. Thanks for the heads up!

  6. Yummy
    Thanks for linking up!
    ~Liz

  7. Thank you so much for linking up with Two for Tuesday (which will become the Hearth and Soul blog hop next week). I’m pretty sure that even if I didn’t love beets, I’d still eat them just because they’re beautiful. And do they get any better than roasted? Mmmmm.

  8. Beautiful salad- love the ingredients!

  9. Sudha says:

    Totally need to try this!!!Looks delicious…the site looks really good Rajashree!!! coming after a while ..you have been really busy :)

  10. Marisa says:

    Just recently posted a beet recipe of my own so was quite interesting to stumble upon your recipe today. Love what you did with it here, in conjunction with the fennel – the flavour sounds exquisite.

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