Say hello to a symphony of color and crunch: the Fennel Salad with Roasted Beets and Shaved Asparagus is a dish that manages to be both show-stoppingly beautiful and refreshingly simple. Bringing together the earthy sweetness of roasted beets, the crisp licorice notes of fresh fennel, and feathery ribbons of asparagus, this salad stands proud on any table. Asiago cheese lends a bold, savory accent, while toasted walnuts add satisfying bites in each forkful. If you’re craving a recipe that bursts with flavor, texture, and color, look no further—this is the one that’ll have your friends asking for seconds (and the recipe!).
Ingredients You’ll Need
At its heart, the Fennel Salad with Roasted Beets and Shaved Asparagus is all about letting a handful of high-quality, vibrant ingredients shine. Each element has its own job, from adding sweetness or crunch to giving a fresh zing or creamy finish.
- Beets: Roasting gold and red beets draws out their natural sweetness and gives the salad stunning color contrast.
- Fennel Bulbs: Thinly sliced fennel brings a cool, crisp texture and a subtle, sweet anise flavor.
- Asparagus: Use thick spears for sturdy, elegant ribbons that hold up beautifully in the salad; raw asparagus adds grassy freshness.
- Asiago Cheese: Choose good-quality cheese for savory depth and a tangy little bite in every layer.
- Toasted Walnuts: Give them a rough chop for crunch; toasting unlocks their rich, nutty fragrance.
- Lemon: A squeeze of fresh lemon wakes up all the flavors and brightens each bite.
- Olive Oil: Use your favorite robust extra-virgin for the finishing touch— richness and fruitiness matter here.
- Salt and Pepper: Season generously to balance the roasted beets and shaved asparagus; taste as you go!
How to Make Fennel Salad with Roasted Beets and Shaved Asparagus
Step 1: Roast the Beets
Start by getting your oven nice and hot at 400 degrees F. Clean and peel the beets, then slice them into thin, even rounds—think the thickness of two quarters stacked together. Spread them out on parchment-lined baking sheets, sprinkle with salt and pepper, and roast for about 30 minutes. Roasting concentrates their sweetness and deepens the color, which is the key to the salad’s irresistible charm.
Step 2: Slice the Fennel
While the beets work their magic in the oven, core the fennel bulbs and slice them as thinly as possible. A mandoline slicer makes this a breeze, but a sharp chef’s knife does the trick too. The thinner the slices, the more delicate and crisp the fennel will taste in the final dish.
Step 3: Shave the Asparagus and Cheese
Take those thick asparagus spears and use a veggie peeler to create long, thin ribbons. They should look a bit like green tagliatelle noodles. Do the same with the Asiago cheese—shaving creates ultra-tender, silky pieces that will fold right into the salad. These ribbons are light, elegant, and combine beautifully with the other ingredients.
Step 4: Assemble the Salad
Once everything is prepped, you’re ready for the most satisfying part: building the Fennel Salad with Roasted Beets and Shaved Asparagus. Stack layers of fennel, roasted beets, shaved asparagus, a sprinkle of Asiago, and a scattering of toasted walnuts. Repeat the layering if you wish, so every serving looks like a gorgeous mosaic. Season generously with salt and pepper as you build.
Step 5: Finish and Dress
Just before serving, squeeze fresh lemon juice over the salad and add a generous drizzle of top-quality olive oil. This final touch brings every ingredient into harmony—the lemon brightens and the olive oil adds luscious fullness. Serve immediately and watch the colors and flavors dazzle your guests!
How to Serve Fennel Salad with Roasted Beets and Shaved Asparagus
Garnishes
Topping your Fennel Salad with Roasted Beets and Shaved Asparagus with a frilly handful of fennel fronds or a dusting of extra Asiago cheese adds both elegance and extra flavor. A pinch of flaked sea salt just before serving makes all the colors pop and gives each bite a little sparkle.
Side Dishes
This salad loves company! Pair it with a crusty loaf of sourdough or a warm, earthy grain like farro or quinoa. For a summer spread, serve alongside grilled chicken or salmon—the crème fraîche and citrus in the salad help balance richer proteins beautifully.
Creative Ways to Present
For a playful twist, try serving individual portions in wide shallow bowls or atop a dramatic wooden platter for family-style presentation. Stack the salad in colorful layers, or use a ring mold to shape it for a modern touch. The jewel-like vegetables truly shine in practically any dish.
Make Ahead and Storage
Storing Leftovers
If you happen to have extra Fennel Salad with Roasted Beets and Shaved Asparagus, transfer it to an airtight container and refrigerate promptly. The flavors actually meld nicely over a few hours, but for best texture, it’s smartest to store each component separately if you’re planning ahead.
Freezing
While roasted beets themselves can be frozen (and later thawed for salads), the fennel, asparagus, and cheese don’t love the deep chill. For optimal flavor and crunch, enjoy the salad fresh and avoid freezing once assembled.
Reheating
This is a salad that’s best enjoyed cold or at room temperature. If you have leftover roasted beets, you can warm them gently before assembling a new salad, but reheat only the beets—fennel and asparagus are meant to be served fresh and crisp.
FAQs
Can I use pre-cooked or store-bought beets?
Absolutely! If you’re in a hurry, you can use vacuum-packed cooked beets for this Fennel Salad with Roasted Beets and Shaved Asparagus. Just slice them thin and skip the roasting step—though roasting does deepen the flavor for a more vibrant salad.
What other cheese can I use instead of Asiago?
If Asiago isn’t in your fridge, try shaved Parmesan, Pecorino, or Grana Padano for similar salty tang. Even feta or creamy goat cheese would work well, giving a slightly different twist to the finished dish.
Can I make Fennel Salad with Roasted Beets and Shaved Asparagus vegan?
Definitely! Simply leave out the cheese or swap it for your favorite vegan cheese option. Toasted nuts provide plenty of richness and depth so you won’t miss the dairy one bit.
How thin should I slice the fennel and beets?
Aim for wafer-thin slices so the salad feels light and all the flavors mingle. A mandoline makes quick, even work of this, but a patient hand with a chef’s knife can work wonders too. The thinner, the better for both beets and fennel.
How far ahead can I assemble the salad?
You can prep all the components up to a day in advance, but assemble the Fennel Salad with Roasted Beets and Shaved Asparagus just before serving for the freshest flavors and snappiest textures. Drizzle with lemon juice and olive oil at the very last minute.
Final Thoughts
There’s something truly special about piling a plate high with the colors of the season, and this Fennel Salad with Roasted Beets and Shaved Asparagus absolutely delivers. I hope you give it a try—whether you serve it for a crowd, a quick lunch, or an elegant starter, it always feels like something to celebrate. Happy cooking and enjoy every bite!
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Fennel Salad with Roasted Beets and Shaved Asparagus Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
This vibrant and flavorful Fennel Salad with Roasted Beets and Shaved Asparagus is a delightful combination of fresh vegetables, nutty Asiago cheese, and crunchy walnuts, all tossed in a zesty lemon dressing. Perfect as a light and refreshing side dish.
Ingredients
- 2 bunches beets (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
For the Salad:
Instructions
- Preheat the oven: Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
- Prepare the beets: Clean, peel, and slice the beets into thin rounds. Spread on baking sheets, season with salt and pepper, then roast for 30 minutes.
- Prep the fennel and asparagus: Core and slice the fennel bulbs thinly. Use a vegetable peeler to shave the asparagus and Asiago cheese into thin ribbons.
- Assemble the salad: Layer fennel, beets, asparagus, more beets, Asiago cheese, and walnuts on serving plates. Season with salt and pepper.
- Finish with dressing: Drizzle each plate with lemon juice and olive oil.
Notes
- This salad is best served fresh to preserve the crunchiness of the vegetables.
- You can customize this salad by adding your favorite nuts or cheese.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 276 kcal
- Sugar: 7g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: n/a
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 12mg
