Beet and fennel salad with hard-boiled eggs

February 23, 2011 at 2:07 pm (Derek's faves, My brain, Root vegetables, Salads, Spring recipes, unrated, Winter recipes)

Beet and fennel salad is a standard combination.  You’ll find hundreds of recipes for it on the internet.  Some recipes call for roasting the beets and fennel, but I prefer the contrast of the crisp, raw fennel and the silky, smooth roasted beets.  Many recipes omit the lettuce, but I think it helps bring the salad together, both literally and conceptually.  Finally, I like to add hard-boiled eggs to this salad.  It’s not traditional but I think beets and hard-boiled eggs just go great together.  Traditionally this salad is dressed with a simple vinaigrette, sometimes made with the juice from the beets.  But I like it with Annie’s Goddess dressing, of course.  Even Derek, who groans whenever I say I’m making salad, really likes this salad.

I haven’t measured but here’s my best guess at the amounts:

  • 1 – 1.5 pounds cooked, peeled beets, thinly sliced (and halved if very large in diameter)
  • 1 medium-large bulb of fennel, very thinly sliced (use a mandoline)
  • 1/2 large head of lettuce or equivalent amount of mixed salad greens
  • 4 hard-boiled eggs, peeled and sliced
  • 4-8 tablespoons Annie’s goddess dressing

I’ve never added any herbs to this salad but I bet most would go well:  mint, parsley, thyme, tarragon, dill, the fronds from the fennel…  maybe not cilantro or rosemary though.

I think this would make 8 side servings or 4 full-meal servings.

Derek’s rating: B+


  1. alex said,

    could you use the precooked vacuum packed beets instead of roasting them?

    • captious said,

      Yes, of course. I almost never roast beets any more. I usually get the pre-roasted ones from the farmer’s market, but the vacuum packed ones should be the same I would think.

  2. What to do with fennel? « The captious vegetarian said,

    […] In a warm or cold salad with beets and hard-cooked eggs […]

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