Beetroot and Fennel Salad

The most beautiful part of the beetroot for me is it's bright, bold colour. Beets are often disliked because of their deep, earthy flavour. But paired with the right herbs and drizzled in fresh lemon juice, they're one of my absolute favourite roast vegetables. And they look stupidly pretty!! 

Full of powerful antioxidants, rich in vitamin C, and ideal for the absorption of iron, even the dark green leaves are rich in calcium and vitamin A. One of the more vital benefits of beetroot is its ability to lower high blood pressure, it can also give us more energy and best of all ... it's BRILLIANT for our skin. There are three types of beets;

  • Red beets are the beets most of us think of when our minds turn to "beets." Look for beets with their fresh, leafy greens still attached.
  • Golden beets are a bit less sweet than red beets, but also have a more mellow and less earthy flavour all around. If nothing else, golden beets add a bright, zesty yellow colour when served roasted or in salads. 
  • Chioggia beets are naturally striped. Some are a subtle yellow-and-orange combination while others come with a brilliant red-and-cream candy cane effect.

In terms of skin health, beetroot acts a great blood purifier, which is key in keeping skin glowing and healthy. Beetroots are also rich in vitamin C which helps clear blemishes and evens out skin tone while giving us a natural glow. If you're struggling with oily or acne and pimple prone skin, then beetroot is going to be your best friend. Beets can also help to maintain the elasticity of our skin by banishing fine lines and wrinkles. 

INGREDIENTS (lunch size portions for two)

3 large beetroots

1 small white onion

1 bulb fennel

4 cloves garlic

2 tbsp olive oil

Juice of half a lemon

Pinch of rosemary

Pinch of thyme

Salt and pepper to season


Wash the beetroot well and chop into large chunks. Add to a roasting tray

Peel and chop the onion into quarters

Remove the fluffy green leaves from the fennel (use these to decorate later) Chop the fennel into chunks and add to the tray

Add the cloves of garlic to the tray whole

Drizzle in olive oil and sprinkle in a pinch or two of rosemary and thyme

Oven roast for approx 1 hour at 180C. I don't like my beets too soft, you might want to roast for longer

Add to a bowl with fresh salad leaves and a good couple of tablespoons of fresh hummus. Drizzle in fresh lemon juice and grind pepper over the dish. Sprinkle fresh fennel leaves over to decorate


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