Fennel Salad with Roasted Beets and Shaved Asparagus – An amazing salad with bright flavors and earthy olive oil drizzled over the top.

Fennel Salad Recipe with beets overhead shot

Fennel Salad

A lovely Fennel Salad with Roasted Beets and Shaved Asparagus drizzled in olive oil… Heaven!

I’m keeping it short and sweet today…

I adore crisp fennel salad, no matter the variety. Some people pair fennel with citrus segments, others with apples and celery.

However, something about the cool licorice anise flavor of fennel against hot roasted beets makes my heart sing!

Drizzle some amazing olive oil over a gorgeous Fennel Salad with Roasted Beets and Shaved Asparagus, and you have a thing of beauty on your hands.

Add thin slivers of raw asparagus, rich nutty Asiago, and walnuts, and I am a happy, happy girl.

Fennel Salad with Roasted Beets and Shaved Asparagus Recipe on plate

What Ingredients You Will Need

  • 2 bunches beets (I used gold and red)
  • 2 large fennel bulbs
  • 1 bunch thick asparagus
  • 4 ounces Asiago cheese
  • 1 cup toasted walnuts, broken into pieces
  • 1/2 lemon
  • Olive oil
  • Salt and black pepper
Shaving beets for beet salad

How to Make This Fennel Salad Recipe

Instructions…

Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.

Clean and peel the beets, then slice them into thin rounds. Spread out on the baking sheets. Sprinkle with salt and pepper, then roast for 30 minutes. Meanwhile, core and slice the fennel bulbs thin.

Use a veggie peeler to shave thin ribbons of asparagus and Asiago cheese (or a mandoline slicer). When ready to serve, stack fennel, beets, asparagus, more beets, Asiago cheese and toasted walnuts onto serving plates. (Or you can toss the whole salad and serve that way.)

Sprinkle with salt and pepper.

Drizzle each plate with a little fresh lemon juice and a generous portion of extra virgin olive oil for garnishes.

oven roasted beets

Get the Complete (Printable) Best Shaved Fennel Salad Recipe Below. Enjoy!

Shaved fennel for salad

Frequently Asked Questions

How long does this asparagus salad side dish last?

You can store this side salad in an airtight container in the refrigerator for 3 to 5 days.

What benefits does fennel have?

Fennel is a high-nutrition root vegetable and could help improve heart health, suppress appetite, and even reduce inflammation.

Get the Complete (Printable) Best Shaved Fennel Salad Recipe Below. Enjoy!

Check the printable recipe card below for the total time and nutrition information including calories, carbohydrates, protein, sodium, potassium, fiber, vitamin c, and calcium percentages.

Fennel Salad Recipe with beets overhead shot
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Fennel Salad with Roasted Beets and Shaved Asparagus

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Fennel Salad with Roasted Beets and Shaved Asparagus – An amazing fennel salad with bright flavors and earthy olive oil drizzled over the top.
Servings: 6

Ingredients

  • 2 bunches beets (I used gold and red)
  • 2 large fennel bulbs
  • 1 bunch thick asparagus
  • 4 ounces Asiago cheese
  • 1 cup toasted walnuts, broken into pieces
  • 1/2 lemon
  • Olive oil
  • Salt and pepper

Instructions

  • Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
  • Clean and peel the beets, then slice them into thin rounds. Spread out on the baking sheets. Sprinkle with salt and pepper, then roast for 30 minutes. Meanwhile, core and slice the fennel bulbs thin.
  • Use a veggie peeler to shave thin ribbons of asparagus and Asiago cheese. When ready to serve, stack fennel, beets, asparagus, more beets, Asiago cheese and toasted walnuts onto serving plates. Sprinkle with salt and pepper.
  • Drizzle each plate with a little lemon juice and a generous portion of olive oil.

Nutrition

Serving: 1cup, Calories: 276kcal, Carbohydrates: 19g, Protein: 13g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 410mg, Potassium: 848mg, Fiber: 7g, Sugar: 7g, Vitamin A: 845IU, Vitamin C: 18.6mg, Calcium: 312mg, Iron: 3.6mg
Course: Salad
Cuisine: American
Author: Sommer Collier
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