Crisp Beet Orange and Fennel Salad

If you ask me, combining beets and citrus is one of the smartest pairings ever created.

This fresh winter salad brings together sweet roasted beets, juicy oranges, and crisp fennel in a way that just makes sense. The light anise flavor from the fennel adds an unexpected but welcome twist that lifts the whole dish.

The ingredients are tossed with a simple citrus dressing that ties everything together, while letting each component shine. A sprinkle of fresh herbs gives it the perfect finishing touch.

It’s a bright and refreshing dish that works equally well for lunch or as a side at dinner, especially during the colder months when you need a little sunshine on your plate.

What Kind of Beets Should I Use?

For this salad, you can use either red or golden beets – both varieties will work beautifully, though red beets will give you that classic deep color. If you’re new to cooking beets, look for ones that are firm and heavy for their size, with smooth skin and no deep cuts or bruises. Small to medium-sized beets (about 2-3 inches in diameter) are usually more tender and sweet than larger ones, making them perfect for this salad. You can find beets with their greens still attached or already trimmed – either is fine, though the freshness of the greens can be a good indicator of how recently the beets were harvested. If you’re short on time, many grocery stores now offer pre-cooked beets in the produce section, which work just as well in this recipe.

Options for Substitutions

This colorful salad is pretty flexible and you can make several swaps while keeping the fresh taste:

• Beets: While beets are the star here, you can use golden beets for a milder flavor, or even try roasted butternut squash chunks in a pinch. Just know the salad will have a different character.
• Oranges: Any citrus works well here – try mandarin oranges, tangelos, or even grapefruit for a different twist. If using grapefruit, you might want to add a bit more honey to balance the tartness.
• Fennel: If fennel isn’t your thing, try thinly sliced celery or jicama for that nice crunch. The anise flavor will be missing, but the texture will still be great.
• Red onion: Shallots make a good swap here, or you could try green onions for a milder taste. If using shallots, use about half the amount called for.
• Fresh herbs: Feel free to mix and match the herbs – basil works nicely in summer, and chives are good too. If you need to use dried herbs, use 1/3 of the amount called for fresh.
• Red wine vinegar: Apple cider vinegar or white wine vinegar work just as well. Lemon juice is another good option – start with 1 tablespoon and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing this salad comes from incorrectly cooking the beets – they should be tender enough to pierce easily with a fork, but not so soft that they turn mushy when mixed with other ingredients. A common mistake is slicing the fennel too thick, which can overpower the other flavors and make the salad difficult to eat – use a mandoline or sharp knife to get paper-thin slices that will provide just the right amount of crunch. When it comes to the oranges, be sure to remove all the white pith and membrane, as these bitter parts can throw off the salad’s delicate balance – take an extra minute to “supreme” the oranges by cutting between the membranes to get clean segments. For the best flavor marriage, let the dressed salad rest for 15-20 minutes before serving, but not longer than 30 minutes to maintain the crisp texture of the fennel.

What to Serve With Beet and Orange Salad?

This fresh and colorful salad makes a wonderful side dish, but it can easily become part of a complete meal with the right pairings. Try serving it alongside grilled chicken or pan-seared salmon – the citrus notes in the salad complement fish especially well. For a vegetarian option, this salad tastes great next to a warm quinoa pilaf or a creamy risotto, which provide a nice contrast to the crisp vegetables. If you’re hosting a dinner party, serve it with crusty bread and a soft goat cheese on the side – the creamy cheese pairs perfectly with the earthy beets and bright citrus flavors.

Storage Instructions

Keep Fresh: This salad tastes best when eaten within 24 hours, but you can keep it in an airtight container in the fridge for up to 3 days. The flavors actually get better after a few hours as everything marinates together! Just know that the beets will continue to color the other ingredients over time.

Make Ahead: Want to prep this ahead? You can cook the beets, slice the fennel, and prepare the dressing up to 2 days in advance. Store each component separately in the fridge, then toss everything together just before serving. This way, your fennel stays crisp and your oranges fresh!

Dress Later: If you’re planning to have leftovers, consider keeping the dressing separate and adding it to individual portions as needed. This helps keep the vegetables crisp and prevents the salad from getting too soggy in the fridge.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 6-8 g
• Fat: 20-25 g
• Carbohydrates: 60-70 g

Ingredients

• 1 to 1.5 pounds cooked beets, steamed or roasted, peeled and cut into wedges
• 2 oranges (you can use 1 blood orange if desired), peeled and cut into small pieces
• 1 medium fennel bulb, cored and thinly shaved
• 1/8 to 1/4 cup thin slices of red onion
• 1/8 cup chopped fresh dill or mint
• 1/8 cup chopped fresh italian parsley
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons honey (or agave or maple syrup for a vegan option)
• 1/4 tablespoon salt and pepper, adjust to taste

Step 1: Prepare the Salad Ingredients

In a medium bowl, combine the cooked cut beets, oranges, and fennel.

Add a generous amount of fresh herbs of your choice, like parsley or mint, which will enhance the salad’s flavor and freshness.

Step 2: Prepare the Dressing

For the dressing, place your jar of honey in a bowl of hot water to warm and loosen it, making it easier to mix.

Alternatively, you can whisk all the dressing ingredients separately in a small bowl.

The dressing may include honey, olive oil, vinegar, salt, and pepper, but feel free to adjust these to your taste.

Step 3: Combine the Salad and Dressing

Once the honey is warmed, add it to the salad bowl along with the rest of the dressing ingredients.

Toss everything together until the beets, oranges, and fennel are well coated with the dressing.

Be thorough yet gentle to not break apart the delicate ingredients too much.

Step 4: Adjust Seasoning and Serve

Taste the salad for balance and seasoning.

Check for salt and acidity levels — if needed, add more salt or vinegar to achieve your desired taste.

Once satisfied, the salad is ready to be served.

Enjoy this vibrant and flavorful dish as a refreshing side or light meal.