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Do you like beets?
I love beets, but my husband does not. He dislikes them so much that when I asked him how he liked these photos, he told me that just looking at a picture of beets made his stomach churn.
After 8 years of marriage, I have come to accept that I will not get him to like beets, no matter what recipe it is.
Whenever there is a food that my husband doesn’t like, I find that I don’t make it as often. Especially when it’s an ingredient that needs cooking, and preparing. This is because I am always cooking for the two of us. Which, is totally okay.
Except that, I don’t eat beets anymore…especially because they take an hour to roast in the oven!!!
Let’s change that.
Let’s find the easiest way to make beets, and then make them more often…even if it’s just for me.
I present to you: beets cooked in the instant pot!!!
Okay, this post is really about the beet and fennel salad recipe. BUT I just wanted to take a minute to tell you that cooking beets in the instant pot for 25ish minutes, versus roasting them for 60 minutes has been a game changer!!!
Welcome back, beets!
This makes me so, so happy!!!
Which, is exactly how this super tasty, super easy, beet and fennel salad came to be!
If you’re a fan of beets, you will enjoy this salad.
Tender beets that are sweet, and a little earthy, is paired with crunchy fennel that lends a sweet licorice flavor. Those veggies are tossed in a simple balsamic vinaigrette, and topped with roasted pistachios, and dill or basil!
So simple, yet so delicious! And beautiful!!!
Beet and fennel salad makes a great side dish to any meal. Plus, it’s meal prep friendly. That fennel stays nice and crunchy for a week!
All sorts of winning over here!
Ingredients for beet and fennel salad with balsamic vinaigrette:
As always, the full list measurements are in the recipe card below, but let’s discuss the ingredients here for a better understanding.
- beets – I used red beets, but you can easily use golden beets, or any other variety you like.
- fennel – crunchy, sweet, and the perfect accompaniment to the beets.
- balsamic vinegar – adds a nice complex acidity that rounds out the salad.
- extra virgin olive oil – fruity, and rich. The perfect fat for our vinaigrette that helps make everything come together.
- honey, or maple syrup – for a touch of sweetness in the vinaigrette. It also helps to bring out the sweetness of the beets, and fennel.
- Dijon mustard – tangy, peppery, and yet another way to layer in the flavors.
- Kosher salt and black pepper – for seasoning.
optional toppings
- fennel leaves – if your fennel has the leaves still on it, be sure to save those, they add another layer of licorice sweetness.
- fresh dill, or basil – either one goes nicely here. It just depends on what you like, or have on hand.
- salted, roasted pistachios – for a little nutty crunch. I really like how well they pair with the beets and fennel.
That’s it!
It’s a simple salad that is anything but boring!
How to cook the beets:
As I stated before, I recently discovered that the instant pot makes cooking beets easier, and faster. Of course, you can still roast the beets if you don’t have an instant pot, or if that’s what you prefer.
Instant pot method:
- Add water to your instant pot. Place the trivet in the instant pot.
- place your scrubbed beets on the trivet. Lock the lid, set the nozzle to sealing.
- cook on high pressure for 25 to 30 minutes. Force release the pressure.
- Remove the beets and allow them to cool enough to handle.
- Peel the beets.
The instant pot method is so EASY. It’s the fastest way I have found to cook beets while still maintaining their flavor.
Not to mention, it’s pretty much hands off.
Roasting method:
- Preheat your oven to 400 degrees Fahrenheit.
- Scrub the beets, and dry thoroughly.
- Wrap the beets loosely in foil and place them on a rimmed baking sheet.
- Roast for 50 to 60 minutes, or until fork tender.
- Remove the beets and allow them to cool enough to handle.
- Peel the beets.
As you can see the roasting method is a great way to cook your beets, however, it does take twice as long to cook them.
Either method is a great option. Make it work for you.
(More detailed directions for both cooking methods are in recipe card below).
Are beets good for you?
YES!!!
Beets are packed with fiber, and loads of vitamins and minerals including, folate, magnesium, potassium, vitamin C, B6, and Iron. They are also anti-inflammatory, help to support brain health, and have anti-cancer properties. (source).
These beauties are a powerhouse!!!!
Watch out beets, I am coming for you!!!
Why you will love this beet and fennel salad:
- It’s delicious – crunchy, tender, sweet, and tangy.
- It’s easy to make!
- It’s great for meal prep – stays crunchy in the fridge for a week.
- It makes a great side salad to any meal.
- It’s naturally gluten free.
- It’s dairy free,
- and, it’s can easily be made vegan.
- It’s healthy,
- and it’s stunning to look at!
I hope you enjoy this recipe as much as I do.
You can count on seeing more beet recipes on the blog too! So excited!
More easy lettuce-free salad recipes:
- Marinated 3 bean salad (one of our faves)
- Mexican street corn salad
- Classic creamy coleslaw
- quinoa tabbouleh salad (gluten free)
- Thai crunch salad with tahini dressing
Did you make this recipe?
If you made this recipe let me know how it went. Leave a comment down below along with a star rating. I love hearing from you.
Print
Easy Beet and Fennel Salad with Balsamic Vinaigrette
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 5 to 6 1x
- Category: side, salad, easy, appetizer, 10 ingredients or less, instant pot, meal prep
- Method: instant pot, chopping
- Cuisine: vegetarian, vegan, dairy free, gluten free
- Diet: Vegan
Description
Beet and fennel salad makes a great side dish to any meal. It’s easy to make, and lasts in the fridge for up to 1 week making it great for meal prep.
Ingredients
salad
- 1 pound beets
- 1 fennel bulb
balsamic vinaigrette
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey, or maple syrup
- 2 tablespoons Dijon mustard
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
optional toppings
- reserved fennel leaves, chopped
- fresh dill, or basil, torn
- 1/3 cup salted, roasted, and shelled pistachios, roughly chopped
Instructions
- Prepare your beets: When you get the beets home from the store cut the green tops off the beets, leaving behind 1 inch of the stems. Store them in the plastic bag they came in. When you’re ready to use them, scrub them clean, and cut off the tail end of the beets.
- To cook the beets in the instant pot: Note: this is my preferred method for cooking beets. If you want to roast your beets, skip this step and see the next step. To a 6 quart instant pot, or electric pressure cooker add 1 cup water. Place the trivet insert into the instant pot, place the beets on top of the trivet so they are not touching the water. Lock your lid in place, and set the nozzle to “sealing”. Turn your instant pot on, and select “manual”, then select “high pressure”, then change the cook time to 20 minutes (for smaller beets), or 25 minutes (for larger beets). Once the beets are done cooking, force release the steam, and remove the lid. Pierce them with a fork. If the fork releases easily, then they are ready to go. If they need more time, then cook them for another 5 minutes. Use tongs to transfer them to a plate, or plastic cutting board to cool slightly.
- To roast the beets: Note: If using the instant pot method, skip this step, and use the instant pot directions above. Also, keep in mind that roasting the beets takes longer than using the instant pot. After washing the beets, make sure to dry them well for this cooking method. Preheat your oven to 400 degrees Fahrenheit. Wrap the beets loosely in foil. Place the beets on rimmed baking sheet. Roast them for 50 to 60 minutes, or until the beets are fork tender. Remove the foil, and transfer the beets to a plate, or plastic cutting board to cool slightly.
- Peel the beets: Once the beets have been cooked, allow the beets to cool, just enough to handle. Use a few paper towels to peel the skin off the beets, it should come off really easily (this is easier to do while the beets are still warm, so don’t let them get cold).
- Chop the beets: Place a the peeled beets on a plastic cutting board (beets will stain a wood cutting board, also be careful of your clothes), and use a sharp knife to slice off the root end of the beets. Then, cut the beets into 1/2 inch cubes. Spread the beets out on the cutting board so that they cool faster.
- Chop the fennel: On a separate cutting board (doesn’t need to be plastic), cut the fennel into 1 inch strips. Be sure to reserve the fennel leaves, if using, they have great flavor.
- Make the balsamic vinaigrette: To a large mixing bowl add the balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, kosher salt, and pepper – whisk until well combined. Taste, and adjust the dressing as needed. Keep in mind that it should be well seasoned because it will be seasoning the entire salad.
- Combine: To the balsamic vinaigrette, add the now cooled beets, and the chopped fennel. Toss everything together until the veggies are well coated in the vinaigrette.
- Chill: Optional step. You can serve this salad immediately, but it is a little better when it has chilled for at least 2 hours.
- Serve: To serve this salad, spoon some of the salad into serving bowls and top with a generous sprinkle of the chopped, salted pistachios, along with the reserved fennel leaves, and/or dill, or basil. Only add the garnishes just before eating, otherwise they get soggy. This salad keeps in the fridge for up to 1 week!!!
Notes
Beets stain: A warning – beets will stain your clothes, hands, and wooden cutting boards. Be cautious when working with them. I like to use a plastic cutting board to prevent staining my good wooden cutting boards, and I be careful with my clothes. You can wear gloves if you’re worried about staining your fingers, but I don’t have too much trouble with this since I use the paper towels to peel the skin off, and I wash my hands right away after touching them.
Leftovers: This salad makes great leftovers. The fennel stays crunchy for up to a week, making this a great meal prep option. Be sure to add the toppings just before serving though, they will get soggy if they sit with the dressing.
vegan: to make this recipe vegan be sure to use maple syrup instead of honey for the dressing.
Cook time: I wrote the cook time below to reflect the cook time needed for the instant pot method. If roasting the beets, increase the cook time to 50 to 60 minutes. (BTW, I highly recommend the instant pot method, if you can. It really makes making this salad effortless).
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