Beets with Honey and Fennel Salad

BeetsThe honey brings out the sweetness of the beets and the fennel keeps the sweetness in check, a beautiful combination!


4 medium-sized beets
1/2 cup fresh fennel, thinly sliced
1/4 cup sweet onion, thinly sliced
2-3 tablespoons honey
3 tablespoons rice vinegar
1/4 cup olive oil
Salt and pepper to taste


  • Preheat the oven to 400 degrees F. Trim the top and stems off the beets.
  • Place the beets in a small baking dish and add 1/4 inch of water. Cover with foil and roast for 35 to 50 minutes, or until the beets are tender. If you are using large beets, this could take longer.
  • Remove and let cool. The skin should peel off easily. Peel, slice and set aside.
  • In a medium size bowl, whisk together honey, vinegar, olive oil and salt and pepper.
  • Add fennel, onions and beets and toss to coat. Salt and pepper to taste.

I like to let this sit for at least an hour.

Serves four.

3 Responses to “Beets with Honey and Fennel Salad”

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  2. Carmen says:

    Hi, I love beet salad too! so nice to see others who love beets. I have never tried preparing them in the oven, I will have to try that one day.

    My post for this week is for beet salad as well.
    thanks for sharing~Carmen

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