Roasted Beetroot, Fennel & Orange Salad |
Favourites 24
Total Time: 1 Hour 10 Minutes
Serves 4


  • 4 beetroots, peeled and cut into wedges
  • 3 large oranges
  • 2 tbsp olive oil
  • 2 fennel bulbs, cut into wedges
  • 30g toasted hazelnuts
  • Small handful of dill
  • Sea salt flakes and black pepper
For the Maple & Orange dressing:
  • 1 tbsp Dijon mustard
  • 1 tbsp cider vinegar
  • 2 tbsp hazelnut oil
  • ½ tbsp maple syrup
  • Juice of ½ orange
  • Sea salt flakes and black pepper


  1. Preheat the oven to 240°C (220°C fan), Gas Mark 9
  2. Arrange the beetroot wedges on a baking tray, add the grated zest and juice of half an orange and 1 tablespoon of the olive oil, season well and toss to combine. Cover with foil and roast for 40 minutes, then uncover and roast for a further 5–10 minutes, shaking the tray from time to time, until tender. Remove from the oven, season again and squeeze over another 2 tablespoons or so of orange juice
  3. Meanwhile, place the fennel wedges in a baking dish, toss in the rest of the olive oil, season and roast for 25 minutes, shaking the tray occasionally
  4. Cut the peel and rind off the remaining oranges and slice into thick rounds. Add them to the fennel dish and roast for a further 10–15 minutes, or until caramelized
  5. To make the dressing, place all the ingredients in a bowl and whisk vigorously to combine. Season to taste
  6. Arrange the roasted beetroot, fennel and orange pieces on a shallow plate or platter. Drizzle over the maple orange dressing and scatter over the toasted hazelnuts and dill just before serving

Recipe courtesy of Cook Share Eat Vegan: Delicious plant-based recipes for Everyone published by Mitchell Beazley. Images credited to Danielle Wood.

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