Recipe: Roasted Beet and Fennel Salad with Balsamic Glaze

from Real Food Forager

Roasted Beet and Fennel Salad with Balsamic Glaze


  • 2 -3 pounds of organic beets
  • 1 stalk of fennel
  • 1 medium onion
  • Aged Balsamic vinegar 
  • Extra virgin olive oil 
  • Sea salt 


  • 1 large casserole dish (9 x 13)


  1. Clean and cut the ends off the beets and then peel the skin off
  2. Chop them into 1/2″ size chunks and place in a large casserole dish
  3. Clean the fennel by cutting off the stalks and flowering tops and save for garnish or soup
  4. Slice the fennel into similar size chunks
  5. Slice the onion into small pieces
  6. Mix all the vegetables together in the dish
  7. Generously pour balsamic vinegar over the entire dish
  8. Pour the olive oil over the entire dish (not as much as the vinegar)
  9. Season with sea salt and with your hands mix the balsamic and oil over all the vegetables
  10. Roast at 400 degrees F or until a knife goes through the beets easily (usually 50 – 60 minutes)
  11. Every 10 – 15 minutes or so, remove the pan from the oven and turn the vegetables in the pan so they cook evenly
  12. May be served warm or cold

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