Roasted Beet & Fennel With Orange Vinaigrette is a dish that announces itself from the first bite: sweet, citrus-bright, earthy, and beautifully colorful. If you want a side dish that lifts up the whole table — whether it’s holiday feasts or cozy winter dinners — this Roasted Beet & Fennel With Orange Vinaigrette recipe delivers. Right from the beginning, you’ll taste why beets, fennel, toasted almonds, and that zingy orange vinaigrette make for an unforgettable combination.
In this article you’ll learn all the benefits of this Roasted Beet & Fennel With Orange Vinaigrette, how to get perfect roast, tips for variations, serving ideas, and answers to FAQs. Let’s dive in.
Jump to
- What Makes Roasted Beet & Fennel With Orange Vinaigrette Specia
- Ingredients You’ll Need for Roasted Beet & Fennel With Orange Vinaigrette
- How to Make Roasted Beet & Fennel With Orange Vinaigrette
- Benefits of Roasted Beet & Fennel With Orange Vinaigrette
- Variations of Roasted Beet & Fennel With Orange Vinaigrette to Make It Yours
- Serving Tips & Pairings with Roasted Beet & Fennel With Orange Vinaigrette
- FAQs
- Nutrition Snapshot for Roasted Beet & Fennel With Orange Vinaigrette
- Related recipes
- Step-By-Step Recipe: Roasted Beet & Fennel With Orange Vinaigrette
- Final thoughts
What Makes Roasted Beet & Fennel With Orange Vinaigrette Specia
- The roast deepens the flavors of both beet and fennel: beets become sweet, fennel loses harshness and gains caramel notes.
- Golden beetroot keeps things visually striking without turning everything pink-red, though red beet works too.
- The orange vinaigrette cuts through the roast: citrus juice and zest, a balanced acid, a touch of sweetness.
- Textural contrast: tender roasted veggies + crunchy toasted almonds + fresh fennel fronds if desired.
- It’s plant-based (vegan-friendly with minor tweaks), naturally gluten-free, full of color, and rich in nutrition.
Ingredients You’ll Need for Roasted Beet & Fennel With Orange Vinaigrette
| Ingredient | Quantity | Notes |
|---|---|---|
| Fennel bulb | 1 large | Trim stalks and fronds; cut into uniform pieces so they roast evenly. |
| Golden beetroot | 1 large (or substitute red beet) | Peel & chunk into 8 pieces. Golden beets are less messy but red gives classic hue. |
| Extra virgin olive oil | ~2 tbsp | For tossing veggies + making vinaigrette. |
| Raw almonds | ¼ cup | Toast near end of roasting for crunch. |
| Orange (juice + zest) | Half an orange | Zest half; juice whole half. |
| White wine vinegar | ~1½ tsp | Adds mild acid. |
| Honey (or maple syrup) | ~1 tsp | Use maple for vegan version. |
| Garlic powder | ~¼ tsp | Substitute fresh garlic if desired. |
| Salt & pepper | To taste | Basic seasoning; enhance flavors. |
How to Make Roasted Beet & Fennel With Orange Vinaigrette
Prep & Roast the Vegetables for Roasted Beet & Fennel With Orange Vinaigrette
- Preheat oven to 350°F.
- Peel the beetroot, cut into 8 evenly sized chunks.
- Trim fennel: remove stalks, outer bits; cut into 8 pieces almost matching beet size.
- Toss beets and fennel with olive oil, a pinch of salt. Spread in a single layer on a baking sheet so they roast instead of steam.
Toast Almonds While Roasting Vegetables
- During the last 12 minutes of the roast, place raw almonds on a lined baking tray.
- Toast them until fragrant and lightly browned. Keep an eye on them—they can burn quickly.
Make the Orange Vinaigrette for Roasted Beet & Fennel With Orange Vinaigrette
- Zest half the orange; set zest aside.
- Squeeze juice from that same half.
- Whisk juice, olive oil, white wine vinegar, honey (or maple syrup), garlic powder, salt, and pepper together until emulsified.
Assemble & Serve
- Once the beets and fennel are fork-tender and lightly browned (about 40 minutes roast), remove from oven.
- Transfer roasted vegetables to a serving dish.
- Sprinkle toasted almonds and orange zest over the vegetables.
- Drizzle the orange vinaigrette overtop.
- Optionally garnish with fennel fronds for a fresh, green contrast. Serve immediately.
Benefits of Roasted Beet & Fennel With Orange Vinaigrette
- Nutrient-rich: Beets supply fiber, folate, vitamins B6 & C, iron, potassium, magnesium. Fennel brings vitamin C, calcium, manganese, antioxidants.
- Heart health & circulation: Beets are high in nitrates which may help support better blood flow and lower blood pressure.
- Digestive benefits: Fiber from both beet and fennel helps support regularity and gut health.
- Low fuss, high flavor: Roast and toast in one batch; vinaigrette makes quickly; minimal hands-on time.
- Visual appeal: Golden beets, fennel wedges, bright orange zest make this dish festive and table-worthy.
Variations of Roasted Beet & Fennel With Orange Vinaigrette to Make It Yours
- Swap the sweetener: Use maple syrup instead of honey to fully veganize the recipe.
- Swap the nuts: Try pistachios, walnuts, or pecans instead of almonds; each gives different texture and flavor.
- Spice twist: Add smoked paprika or crushed red pepper flakes when roasting. Or fresh garlic in the vinaigrette.
- Acid variations: If white wine vinegar is too sharp for your taste, use apple cider vinegar or mild rice vinegar.
- Veggie subs: If you don’t have fennel, substitute with mild onion or even celeriac. Or mix beets with carrots or squash for more color and variety.
Serving Tips & Pairings with Roasted Beet & Fennel With Orange Vinaigrette
- Pair this with richer mains: roast chicken, pork loin, grilled fish, or even chickpea loaf.
- Combine with other roasted vegetable sides for a full spread, for example the Roasted Broccoli & Cauliflower with Mushrooms from Virile Recipes to balance earthy flavors.
- Add a grain like quinoa or farro beneath the roasted beet & fennel to turn it into a hearty main-ish salad.
- Fresh herbs (parsley, mint) sprinkled just before serving brighten the flavors.
- Serve warm or room temperature – warmth intensifies the roasted aromas; at room temp it’s easier to prep ahead.
FAQs
Leftover roasted beet & fennel will keep for 3-4 days in the refrigerator in an airtight container. Store vinaigrette separately to preserve texture and freshness.
Reheat in the oven (spread the veggies on a sheet to refresh roasted edges), or use a skillet on stovetop. Microwaving works in a pinch, though texture will be softer.
Yes — roast the vegetables and toast the almonds ahead; keep vinaigrette separate; toss just before serving to maintain crispness and fresh flavor.
Absolutely. Red beets bring the same flavor but more intense color and potential staining of hands/dishes. Golden beets are more subtle visually but either works.
If you are nut-allergic, omit the almonds or use seeds (pumpkin, sunflower). Use maple instead of honey for vegan. The dish is naturally gluten-free.
Nutrition Snapshot for Roasted Beet & Fennel With Orange Vinaigrette
- Generous fiber content from beets & fennel — supports fullness and digestion.
- Vitamins: C, B6, folate; minerals: potassium, magnesium, iron.
- Healthy fat from olive oil and almonds.
- Moderate natural sugars from beet and orange, balanced by acid and fats.
Related recipes
If you enjoy Roasted Beet & Fennel With Orange Vinaigrette, here are some other recipes from Virile Recipes that pair beautifully or provide tasty alternatives:
- Roasted Broccoli & Cauliflower With Mushrooms — another roasted vegetable dish with earthy mushrooms for contrast.
- Cheesy Root Vegetable Gratin — rich, baked root veggies that go well alongside the roasted beet & fennel.
- Carrot Casserole: The Perfect Cheesy Side Dish — for a creamy, more indulgent vegetal side in the spread.
- Crockpot Garlic Butter Green Beans — lighter green contrast to complement the sweetness of beets and fennel.
Step-By-Step Recipe: Roasted Beet & Fennel With Orange Vinaigrette
Ingredients
- 1 large fennel bulb
- 1 large golden beetroot (or red beet if you prefer)
- ~2 tablespoons extra virgin olive oil
- ¼ cup raw almonds
- Zest + juice from ½ an orange
- ~1½ teaspoons white wine vinegar
- ~1 teaspoon honey (or maple syrup for vegan)
- ~¼ teaspoon garlic powder
- Salt & pepper to taste
Method
- Preheat oven to 350°F.
- Peel beetroot; cut into 8 even chunks.
- Trim fennel: remove stalks/fronds, peel outer if needed; cut into 8 pieces similar size to beet.
- Toss beets & fennel with olive oil and salt; spread in single layer on baking sheet.
- Roast for 40 minutes until fork-tender and lightly browned.
- During last 12 minutes of roasting, toast almonds separately until fragrant & lightly browned.
- Meanwhile, zest orange (half), squeeze juice from that half. Whisk together juice, olive oil, white wine vinegar, honey/maple, garlic powder, salt & pepper to make the orange vinaigrette.
- When veggies & almonds are done, transfer veggies to serving bowl or platter, top with almonds & orange zest. Drizzle vinaigrette over. Garnish with fennel fronds if you have them. Serve immediately.
Roasted Beet & Fennel With Orange Vinaigrette
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Roasted Beet & Fennel With Orange Vinaigrette is a bright, festive dish with sweet beets, caramelized fennel, toasted almonds, and a zingy citrus vinaigrette.
Ingredients
- 1 large fennel bulb
- 1 large golden beetroot (or red beet)
- ~2 tablespoons extra virgin olive oil
- 1/4 cup raw almonds
- Zest + juice from 1/2 an orange
- ~1 1/2 teaspoons white wine vinegar
- ~1 teaspoon honey (or maple syrup for vegan)
- ~1/4 teaspoon garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F.
- Peel beetroot; cut into 8 even chunks.
- Trim fennel: remove stalks/fronds, peel outer if needed; cut into 8 pieces similar size to beet.
- Toss beets & fennel with olive oil and salt; spread in single layer on baking sheet.
- Roast for 40 minutes until fork-tender and lightly browned.
- During last 12 minutes of roasting, toast almonds separately until fragrant & lightly browned.
- Meanwhile, zest orange (half), squeeze juice from that half. Whisk together juice, olive oil, white wine vinegar, honey/maple, garlic powder, salt & pepper to make the orange vinaigrette.
- When veggies & almonds are done, transfer veggies to serving bowl or platter, top with almonds & orange zest.
- Drizzle vinaigrette over. Garnish with fennel fronds if desired. Serve immediately.
Notes
Use golden beets for less staining and vibrant presentation. Swap honey with maple for vegan version. Keep vinaigrette separate if making ahead.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Final thoughts
Roasted Beet & Fennel With Orange Vinaigrette hits a sweet spot: eye-catching color, layered flavors, satisfying textures, health benefits, and versatility. Whether for a festive brunch, a holiday feast, weeknight roasting, or vegetarian holiday menus, it brings something bright and nourishing. Use the variations and tips above to make it yours, pair it with other sides or mains, and enjoy every bite.
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