Roasted Beetroot, Fennel & Citrus Salad with Honey-Dijon Dressing

As the days grow longer and the air carries that unmistakable spring sweetness, meals naturally shift toward lightness and colour. This roasted beetroot, fennel, and citrus salad is the perfect embodiment of that — a dish that celebrates vibrancy, balance, and the beauty of local spring produce.

Roasted beets bring deep, earthy sweetness. Fennel adds a crisp, subtle anise note. And citrus — bright oranges or mandarins — ties everything together with refreshing acidity. The simple honey-Dijon dressing lifts it all into a dish that’s as nourishing as it is striking.

It’s perfect alongside grilled fish, a piece of grass-fed steak, or on its own as a colourful lunch.

Ingredients

• 3 medium beetroot, peeled and cut into wedges

• 1 bulb fennel, thinly sliced

• 2 oranges or mandarins, peeled and sliced

• 2 cups baby spinach or rocket

• 2 tbsp extra virgin olive oil

• 1 tsp honey (or maple syrup for vegan)

• 1 tsp Dijon mustard

• 1 tbsp apple cider vinegar

• Sea salt & cracked pepper to taste

Method

1. Preheat oven to 200°C.

2. Toss beetroot wedges with olive oil, salt, and pepper. Roast for 30–35 minutes, until tender and slightly caramelised.

3. In a small jar, whisk together olive oil, vinegar, honey, mustard, salt, and pepper for the dressing.

4. Layer roasted beetroot, fennel, and citrus slices over a bed of baby spinach or rocket.

5. Drizzle with dressing and finish with cracked pepper.

Why It’s Good for You

Beetroot is a powerhouse for blood flow and energy, thanks to its naturally occurring nitrates and iron. Fennel supports digestion and helps reduce bloating, while citrus adds vitamin C for immune and skin health.

Together, they form a cleansing, nutrient-dense meal that gently supports your liver and digestive system — the perfect balance for spring’s natural detox rhythm.