Orange, Beet + Fennel Salad


It seems like there are two kinds of people in this world. Those that love beets and those that hate beets. We get it - beets have an “earthy” quality to them. And, if you’ve only had the canned variety, they take on a pickled quality that can also make them a bit mushy. But, if you haven’t tried fresh roasted beets, we challenge you to give ‘em a try before completely writing them off altogether.

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Beets are really starting to become more mainstream - dare we say it will be the new kale? Beet chips, beet hummus, beet pizza crust, beet powders, beet smoothies, beet kraut, beet baby food, beet noodles, beet energy bars - beets are everywhere. It’s starting to feel like Forrest Gump talking about shrimp here.

So, why the sudden explosion of beets? Well, there is a lot of research behind the health benefits of this little root powerhouse. Specifically, it’s vibrant beautiful color (which is also used to color foods and drinks), is loaded with anti-inflammatory phytonutrients that may help prevent certain cancers and support heart health. Plus, it’s full of folate - an important nutrient for cell growth, brain/nervous system, heart health, cancer prevention and reproductive health. And, the green tops can be eaten for an added boost of vitamins K, A and C, potassium, calcium, magnesium and iron.

If you’re wanting to get next-level healthy, then definitely start adding beets to your meals. We whipped up this quick recipe in under 15 minutes using pre-roasted beets from the refrigerated section of the grocery store.

You can also roast fresh beets (unpeeled) in under an hour with some olive oil and salt and pepper. Peel or rub the skin off after they’re cooked to maintain the nutritional properties (the more color you can keep inside, the better).

Paired with fennel and oranges, this brightly flavored salad is refreshing any time of year. We like it best with blood oranges when they’re in season in the winter, but cara cara or even juicy navels work well.

Recipe: Orange, Beet + Fennel Salad

Pre-steamed beets, shaved fennel, and fresh oranges come together with a quick citrus vinaigrette for an easy crowd-pleasing side dish. Topped with crunchy pistachios and micro greens, this dish is almost too pretty to eat!

Makes: 4 Servings

Citrus Beet and Fennel Salad

Ready In:

  • 2 oranges, peeled and sliced
  • 1 (8 oz.) package pre-cooked fresh beets, thinly sliced
  • ½ fennel bulb, finely sliced
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp orange muscat champagne vinegar (or fresh orange juice)
  • ¼ tsp sea salt
  • Dash black pepper
  • 3 Tbsp roasted and salted pistachio kernels
  • Optional Garnish: fresh microgreens, feta or goat cheese, avocado slices

  1. On a large platter, alternate orange, fennel and beet slices.
  2. In a small bowl or measuring cup, whisk together olive oil, vinegar, salt and pepper.
  3. Drizzle dressing over orange, fennel and beet slices.
  4. Top with pistachio kernels and optional garnishes.


180 calories, 10 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 190 mg sodium, 20 g total carbohydrates, 5 g fiber, 14 g total sugars, 3 g protein