Fennel Salad with Beets, Oranges, and Pistachios

When you just can’t face another kale, spinach, or arugula salad, turn to this greenless (but still packed with nutrients and veggies!) salad. It incorporates crunchy fennel, antioxidant-packed beets, and bright oranges for a perfect side. Pistachios and spritz of olive oil add mono- and polyunsatured fats to help aid in the absorption of fat-soluble vitamins.


1 fennel bulb, chopped

2 oranges, sliced horizontally

3 beets

2 T pistachios

1/2 – 1 T olive oil

Set oven to 350 degrees F. Scrub beets, removing dirt and debris. Wrap beets in foil; place in oven until tender, about 1 hour. Slice beets into rounds.

Remove the stalks and bottom of fennel bulb; reserve fennel fronds for garnish. Chop fennel bulb into rings. Chop oranges horizontally and remove pith and peel.

Assemble the salad by layering beets, fennel rings, and then orange segments. Drizzle with olive oil. Sprinkle pistachios over salad and garnish with reserved fennel fronds.

Why should you eat this?

This salad provides a nice break from the normal green salad; it’s got bite and crunch, giving it a little more heft. Fennel is high in the antioxidants quercetin, rutin, and anethole, providing multiple benefits: they protect against cancer, help in the treatment of asthma and allergies, and increase endurance in athletes. Beets contain  betacyanin and betaxanthins, which give them their vivid red, orange, and yellow hues. These antioxidants support healthy liver function and aid in the anti-inflammatory response. And with Winter just around the corner, oranges provide a much-welcomed immune boost with vitamin C: each orange provides 120% of your daily value for vitamin C. Beets, fennel, and oranges are all individually very high in folate, a vitamin that regulates the growth and health of cells, as well as fiber, helping you feel full after even a light meal.


One response to “Fennel Salad with Beets, Oranges, and Pistachios

  1. This looks really good!! I’ll have to try it sometime.

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