Name: Fennel Salad with Roasted Beets and Shaved Asparagus
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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

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A vibrant and refreshing dish, this Fennel Salad with Roasted Beets and Shaved Asparagus combines earthy roasted beets, crisp shaved vegetables, creamy Asiago cheese, and crunchy toasted walnuts. Finished with a simple drizzle of olive oil and lemon juice, this salad bursts with flavor and texture in every bite.

Why You’ll Love This Recipe

This salad is a beautiful medley of color, flavor, and texture. The sweet, roasted beets pair perfectly with the crispness of fennel and asparagus. Shaved Asiago adds a nutty richness, while walnuts give the perfect crunch. It’s light yet satisfying, making it ideal for a starter or a main for lighter meals. Whether you’re serving guests or just treating yourself, this dish is a showstopper on any table.

Fennel Salad with Roasted Beets and Shaved Asparagus

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 bunches beets (gold and red recommended)
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

Directions

Preheat your oven to 400°F and line two baking sheets with parchment paper.
Clean, peel, and thinly slice the beets into rounds. Spread them out on the prepared baking sheets.
Sprinkle beets with salt and pepper, then roast for 30 minutes or until tender and slightly crisped on the edges.
While the beets are roasting, core and thinly slice the fennel bulbs.
Use a vegetable peeler to shave the asparagus into ribbons. Repeat the same for the Asiago cheese.
When ready to serve, layer the salad: start with fennel, then beets, followed by asparagus, more beets, shaved Asiago cheese, and toasted walnuts.
Finish with a sprinkle of salt and pepper, a squeeze of lemon juice, and a generous drizzle of olive oil over each serving plate.

Servings and timing

This recipe yields 6 servings.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

Variations

Add greens: Mix in arugula or baby spinach for extra freshness.
Use goat cheese: Substitute Asiago with goat cheese for a tangier profile.
Add fruit: Try adding orange segments or thin apple slices for a touch of sweetness.
Add grains: Toss in cooked farro or quinoa for a heartier salad.
Different nuts: Use pecans or almonds if walnuts aren’t your favorite.
Make it vegan: Skip the cheese or replace it with a vegan alternative.
Add protein: Top with grilled chicken or chickpeas for a more complete meal.
Use pickled beets: For a different texture and tangy flavor.
Add fresh herbs: Sprinkle with chopped dill or parsley for extra brightness.

Storage/Reheating

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing (lemon and oil) separate until ready to serve. This salad is best enjoyed cold or at room temperature and doesn’t require reheating. Avoid freezing as the texture of the vegetables will not hold up.

FAQs

What kind of beets should I use for this salad?

A mix of gold and red beets adds both color and flavor contrast, but you can use whatever type you have available.

Can I prepare this salad in advance?

Yes, you can roast the beets and prep the vegetables ahead of time. Assemble just before serving for best texture.

What can I use instead of Asiago cheese?

Parmesan, Pecorino, or Manchego are great alternatives with similar flavors.

Do I have to roast the beets?

Roasting enhances their sweetness and texture, but you could use pre-cooked or steamed beets in a pinch.

Can I shave the vegetables without a peeler?

A mandoline slicer or a sharp knife can work as alternatives, though a peeler gives the thinnest ribbons.

Is this salad gluten-free?

Yes, this recipe is naturally gluten-free.

Can I make this nut-free?

Yes, simply omit the walnuts or replace them with sunflower seeds or pumpkin seeds.

How long will leftovers last?

Stored properly in the fridge, leftovers can be enjoyed for up to 2 days.

Should I peel the asparagus before shaving?

No need to peel; just shave from the stalk using a vegetable peeler.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for the brightest flavor, but bottled juice will work in a pinch.

Conclusion

This Fennel Salad with Roasted Beets and Shaved Asparagus is a stunning and flavorful dish that celebrates the freshness of seasonal produce. With its layered textures and vibrant colors, it’s a salad that’s as delightful to eat as it is to look at. Perfect for entertaining or a refreshing weeknight side, this recipe is one you’ll come back to again and again.