My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

roasted golden beet + fennel salad

roasted golden beet + fennel salad

{vegan, gluten-free, soy-free, dairy-free, nut-free}

This has been the coolest and rainiest winter in Los Angeles that we can remember, and we truly welcome it!  It seems as though, for the past few years, the holidays have been almost oppressively sunny and warm.  We haven't had the need to use our heater in almost two years!  Which is why it was no surprise when it went caput last week.  In the midst of us finding a replacement, we have been cooking all our meals in the oven--morning, noon and night!  This recipe was one that warmed our hearts and bodies!

Beets are in season year-round and can be prepared in a variety of ways.  In the winter, I usually like to roast them as it gives the beets a warm flavor and brings out their earthiness. I tend to shy away from the red beets as they dye my fingers, cutting boards and any vegetable neighbor they come in contact with. Golden beets and chioggiabeets, or candy-striped beets, are the mildest of all the varieties, and a good place to start if you are just becoming acquainted with this strongly-flavored root vegetable. 

Beets are rich in antioxidants, vitamins B6 and C, manganese, potassium, copper and folate.  They also provide detoxifying agents and anti-inflammatory support.  So, if your one of those beet-haters, it's worth giving them another chance.

Fennel is a great friend to the beet.  Its subtle anise flavor cuts through the beet's earthy flavor.  Fennel is rich in vitamin c, potassium, folate and also reduces inflammation.

Beeet greens.jpg

Beet greens are packed with even more nutrients then the roots, so don't throw them away!  They can be sauteed with garlic and olive oil topped with a squeeze of lemon, mixed in a salad along with other greens, or added to soup.  You can even add them to this recipe!  Just serve them mixed in with the roasted veggies. Sprinkle some walnuts on top to add a little crunch.

Total: 40 minutes | Prep: 10 minutes | Cook: 30 minutes | serves 6 as a side


baking sheet

parchment paper or non-stick liner

mixing bowl



cutting board



6-8 golden beets washed and peeled

*2 medium fennel bulbs with fronds

3 tablespoons olive oil

**2 tablespoons chopped parsley

sea salt


zest of one meyer lemon, 1-2 tablespoons juice to taste

optional sprinkle some crushed or roughly chopped walnuts over the top  



1.  Preheat oven to 400 F/180 C.  Cut small beets into half-inch wedges (smaller beets can be quartered and larger beets can be cut into eighths).  Remove the fronds of the fennel bulbs and roughly chop 1-2 tablespoons of the soft-feathery part of the fronds; set aside.  Slice the bulbs in half lengthwise--it is optional to remove the core.  Cut the bulbs into half-inch wedges. 

2.  Combine beets and fennel wedges into a mixing bowl along with the olive oil, chopped parsley, and salt and pepper to taste.  Spread evenly onto a lined baking sheet and cook for 15 minutes.  Remove the vegetables from the oven, stir, and cook for another 15 minutes or until the vegetable are tender. 

3.  Zest one meyer lemon over the veggies and toss into a bowl along with the citrus juice and chopped fronds.  Season with salt and pepper to taste.  Add in some chopped walnuts if you'd like!


*I was always taught to remove the core of a fennel bulb, but in reality, when they are roasted, the core becomes tender and is quite edible!  In addition, it holds the wedges together. 

**Virtually any type of herb will work in this recipe--thyme, cilantro, dill, oregano or terragon to name a few.  If one of those sounds more appealing, feel free to swap out the thyme for an herb of your choice.  

You can you any type of beet you have on hand for this recipe, I shy away from red beets as they tend to dye EVERYTHING!


organizing tupperware

organizing tupperware

dairy-free parmesan

dairy-free parmesan