Go Back Email Link
–+ servings
Roasted beet salad for two garnished with orange segments, picled fennel and a mint vinegar dressing on a white plate
Print Recipe Add to Collection
5 from 2 votes

Roasted Beet Salad For Two

With a sweet, earthy flavor, juicy texture and ruby-red hue, this Roasted Beet Salad for Two with orange and fennel is a showstopper. Tossing roasted beets with a mint vinegar dressing while they’re still warm allows them to absorb the dressings flavor.  Sprinkle with blood orange segments, pickled fennel, and goat cheese and you have a simple yet elegant salad. 
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 2
Author: Pam Werley

Ingredients

Ingredients For Salad:

  • 1 pound beets, trimmed
  • 1 blood orange, segmented
  • 1 ounce goat cheese, crumbled
  • Pickled Fennel or 1 small fennel bulb cored and thinly sliced

For the mint vinegar dressing:

  • 3 Tablespoons olive oil
  • ½ bunch fresh mint
  • 2 Tablespoons Honey
  • 2 Tablespoons + 2 teaspoons champagne/pear-infused/white wine vinegar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • ¼ teaspoon pepper
  • ¼ teaspoon salt

Instructions

Prepare the Beets.

  • Adjust oven rack to middle position and heat oven to 400 degrees. Wrap beets individually in aluminum foil and place on rimmed baking sheet. Roast beets until a fork tine or skewer inserted into center meets little resistance, about 45 minutes to 1 hour. If the beets are different sizes, remove the smaller ones from the oven as they become tender.
  • Remove beets from oven and carefully remove foil (take caution as steam will be released). When beets are cool enough to handle, rub off skins with paper towels or clean dish towel and cut into thin ½ slices.

Make the Mint Vinegar Dressing.

  • Read the section above: How to Make Mint Dressing. I recommend making the entire dressing recipe and saving leftovers in a sealed container in the refrigerator; bring to room temperature prior to serving.
  • Add sliced beets, toss to coat, and let cool at room temperature, about 20 minutes.

Assemble the Salad.

  • Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ½-inch thick pieces. (video below).
  • Combine Oranges and any accumulated juices, and fennel gently tossing together in a small bowl.
  • Layer beets on plate. Top with orange segments and fennel. Season with salt and pepper to taste. Sprinkle with goat cheese, mint vinegar dressing and serve.

Video