fennel, orange, and beet winter salad

Hear ye, hear ye! Public service announcement coming your way. I propose we have a “national salad day” sometime between Thanksgiving and Christmas. Anyone agree? It’s right about now that I feel as if stuffing, gravy, and baked brie are my main food groups. My refrigerator is full of heavy whipping cream, leftover pumpkin pie, and egg nog. Actually, wait, AM I CRAZY? What is wrong with that? Ok, nothing is wrong with that. But our bodies probably need at least one day off to reset themselves and prepare for the next feast.


So, let us agree that even the salads on national salad day should be full of winter cheer. Or at least pretty to look at. This salad makes for an easy meal, or a pretty side to your next dinner party. It’s delicious AND good for you.




Makes 2 large salads or 3-4 side salads

1 large or 2 small beets, halved and sliced thinly
1-2 tablespoons olive oil
salt to taste
4 cups arugula (or greens of your choice)
a few very thin slices of fennel bulb
half an orange, peeled, sliced and slices cut into thirds


juice of 1 medium orange
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
pinch each salt/pepper


  1. Heat a medium pan over medium heat. Add the olive oil, beets, a pinch or two of salt and saute for 3-4 minutes. Set beets aside to cool.
  2. Whisk your dressing ingredients together in a small bowl.
  3. Toss the arugula, fennel, and orange pieces in a medium bowl. Add cooled beets to your salad and toss with dressing to taste.

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