Putzel Kitchen

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Fennel, Roasted Beets + Orange Salad

Fennel, Roasted Beets + Orange Salad

Simple summer salad from the garden is bright with color and flavor.
Prep Time
15 minutes
Cook Time
14 minutes
Total Time
29 minutes


Yield: 4 - 6 servings
  • 1 fennel bulb, sliced thinly on mandoline
  • 1 beet, greens removed and set aside
  • 2 oranges
  • candied or plain pecans
  • olive oil for drizzling
  • 1 T za'atar seasoning
  • lime olive oil (or any citrus infused flavor)
  • strawberry balsamic vinegar (or any sweet, fruity flavor)
  • sea salt + freshly ground black pepper to taste


Step 1

Peel beet and slice thinly on mandoline. Place on a parchment line piece of foil, spray with olive oil and season with za'atar. Roast on hot grill for about 7 minutes and turn to roast an additional 7 minutes.

Step 2

Immediately set sliced fennel in a bowl of water with juice of one orange.

Step 3

Cut skin off orange keeping the fruit intact. Slice the orange into rounds.

Step 4

Layer beet greens on bottom of salad bowl.

Step 5

Remove fennel from water and toss with orange slices and beets. Drizzle with olive oil and vinegar and season with sea salt + black pepper. Top with pecans.

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