Toasted walnuts give Roasted Fennel and Beet Salad a crunchy quality like no other. Not only that, but the color and flavor contrast of this salad make it top of its class.

Lori Powell
Recipe by Health January 2016


Credit: Romulo Yanes; Styling: Megan Hedgpeth

Recipe Summary test

20 mins
30 mins
50 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • Place a rack in center of oven and preheat to 450°F. Line a large baking sheet with foil. Slice fennel bulbs in half lengthwise, through root end. Thinly slice 1 half crosswise and transfer to a large bowl. Quarter remaining 3 halves lengthwise, making 12 wedges. On baking sheet, toss wedges with oil and 1/4 tsp. each salt and pepper. Arrange in a single layer and roast, turning once, until golden brown on both sides and tender, 25 to 30 minutes.

  • Slice tops and bottoms from oranges and remove peel and pith with a small paring knife, cutting from top to bottom all around orange. Working over bowl with fennel slices, cut segments from oranges, slicing between membranes and letting segments drop into bowl. Squeeze juice from membranes into bowl; discard membranes and seeds.

  • In a small bowl, whisk together yogurt, tahini, 1 tsp. lemon juice, cumin, garlic and 1/4 tsp. each salt and pepper.

  • Add radicchio, roasted fennel and remaining 2 tsp. lemon juice to bowl with fennel slices and orange segments; toss gently. Spoon half of yogurt mixture onto 4 plates. Divide salad evenly among plates and top with beets and walnuts. Serve remaining yogurt mixture on the side.

Nutrition Facts

275 calories; fat 15g; saturated fat 4g; protein 8g; carbohydrates 34g; fiber 10g; cholesterol 5mg; iron 3mg; sodium 310mg; calcium 182mg.