Best with Organic Cooked Beets

Roasted Fennel Apple Beet Salad

Prep Time: 15 min // Cook Time: 35 min Servings: 3-4 Salads

What to do

  1. Preheat the oven to 425 degrees F.
  2. Arrange the fennel and apples on a large baking sheet, drizzle with olive oil, and sprinkle with sea salt. Use your hands to coat everything in olive oil.
  3. Roast 35 to 40 minutes, until fennel and apples are golden-brown, flipping halfway through baking. Allow fennel and apples to cool. Drizzle the apples with honey.
  4. Add the ingredients for the dressing to a small blender and blend until smooth and creamy (or whisk vigorously in a bowl).
  5. Add the arugula, chopped beets, goat cheese, walnuts, and pumpkin seeds to a large serving bowl. Drizzle in desired amount of cider dressing, and toss until everything is coated. Serve salad with roasted fennel and apples.

What you’ll Need

1 medium bulb fennel, quartered

1 large apple, peeled and sliced

 2 teaspoons honey

 1 (8.8-ounce) package Love Beets Organic cooked beets, chopped

5 ounces arugula

 ¼ cup goat cheese crumbles

 ¼ cup walnuts, roasted

 2 tablespoons pumpkin seeds, roasted

Cider Vinegar Dressing:

 3 tablespoons olive oil

 2 tablespoons cider vinegar

 1 tablespoon pure maple syrup

 1/8 teaspoon ground cinnamon

 ¼ teaspoon sea salt, to taste