Vegan Roasted Fennel & Beets Salad with Arugula, Avocado, Pistachios & Goat Cheese

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Fennel is a divisive vegetable.  The sharp licorice flavor is either something you love or hate, it seems.  But, as with garlic, the flavor of fennel mellows into something else entirely – when you roast it.  It becomes soft & sorta sweet & it compliments this salad nicely.

I used arugula but any mixed greens or baby spinach would work, too.  I added pistachios but any nuts would work – especially if you toasted them a bit first.

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I used this lovely blood orange olive oil but regular olive oil would work.  I used the dark balsamic – but white balsamic would be lovely, too.

And for the goat cheese – I used this stuff (below).   It has the texture of a soft goat cheese & was really delicious.  If you eat cheese – real goat cheese or feta would also work.

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Vegan Roasted Fennel & Beets Salad with Arugula, Avocado, Pistachios & Goat Cheese

Serves 2


4-6 beets (red or golden – no matter)

1 large fennel bulb

2 fists full of arugula or other greens

1/4 cup pistachios

1 avocado – cubed

Vegan soft cheese (or real goat or feta cheese) – quantity up to you

Olive oil

Balsamic vinegar


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Heat the oven to 350 degrees.

Wrap the beets in foil.  No need to even wash them – as that will happen later.  If they are large (mine were about the size of ping pong balls) – cut them into smaller chunks.

Cut the fronds off the fennel (saving some of the dilly leaves for garnish) & cut the bulb in half.  Place on a cooking sheet & drizzle with olive oil.

Place the beets in foil on the cooking sheet with the fennel & roast 30-45 minutes or until the vegetables are soft.  The beets might take longer than the fennel.

When the beets cool – wash them under running water & rub the skins off.  Cut into bite-sized pieces.

Slice up the fennel.

Place some greens on each plate.  Top with beets, fennel, avocado, pistachios & crumbled cheese. Drizzle with olive oil & balsamic.  Garnish with fennel leaves and S&P.

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