Roasted Fennel Salad with Arugula, Beetroot and Radish

Salads

Aug 23

Recipes -> Salads

In this recipe, you'll learn how to make a roasted fennel salad combined with arugula, beetroot, and radish. The process involves roasting fennel until it's tender, then mixing it with fresh arugula, earthy beetroot, and crisp radish. The salad is easy to prepare and brings together a variety of textures and flavors for a balanced dish. Perfect as a light meal or a side dish, this recipe highlights how simple ingredients can come together to create something satisfying.

Roasted fennel salad with arugula, beetroot, and radish is a dish that combines a variety of flavors and textures. The roasted fennel brings a mild, slightly sweet taste with a soft texture, which pairs well with the fresh arugula. Beetroot adds an earthy flavor and a tender texture, while the radish contributes a crispy bite. These ingredients come together to create a salad that is balanced and satisfying, with each element offering a distinct taste. The combination makes it a refreshing yet hearty dish, suitable for any occasion.

This salad is not only flavorful but also easy to make. The process involves simply roasting the fennel until it's tender, then tossing it with fresh arugula, beetroot, and radish. It is finished with a simple topping of olive oil and balsamic vinegar, which provides just the right amount of dressing without overpowering the natural flavors of the salad.

Ingredients you will need for this recipe:

Fennel: Roasting fennel brings out its natural sweetness and softens its texture.
Garlic Powder: We are going to use this on the roasted fennel.
Arugula: Fresh arugula provides a slightly bitter note and a crisp, leafy texture, offering a nice contrast to the roasted fennel.
Beetroot: The beetroot contributes an earthy, slightly sweet flavor.
Radish: Offers a crispy bite to the salad.
Olive Oil: A drizzle of olive oil adds richness and smoothness, helping to coat the ingredients and enhance their natural flavors.
Balsamic Vinegar: The balsamic vinegar brings a tangy sweetness that complements the roasted and fresh elements, tying the whole salad together.
Salt: A pinch of salt helps to enhance all the flavors in the salad

Instructions:

1. First preheat your oven to 200C (using fan) and line a baking sheet with baking paper.

2. While the oven is preheating, prepare the fennel. Trim the fennel bulb, removing the tough stalks and outer layer if necessary. Slice the fennel into thicker wedges, then place them on the baking sheet. Drizzle with olive oil; season with salt, pepper and garlic powder.

3. Roast the fennel in the preheated oven for about 15-20 minutes, or until it’s tender and slightly caramelized at the edges. Remove from the oven and let it cool slightly.

4. Time to assemble the salad. In a large bowl, combine the arugula, sliced beetroot, and radishes. Add the roasted fennel to the bowl. Drizzle 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar over the salad. Season with extra salt if desired.

5. Divide the salad between two plates and serve immediately. Enjoy!

Yield: 2 portions

Author: Angela Bauch