Making Roasted Beet, Fennel & Black Bean Salad with Crispy Bacon and Feta
This vibrant salad combines roasted beetroot, fennel, beans, bacon, and feta for a bold, balanced dish perfect year-round.
Roasted Beet, Fennel & Black Bean Salad with Crispy Bacon and Feta
This bold beet and fennel salad is the kind of dish that blurs the line between a side and a main. It’s hearty enough to stand alone thanks to the protein-rich black beans and crispy bacon, yet light and fresh from lemon zest and herbs.
Fennel adds a sweet, anise-like crunch that’s delicious both raw and roasted. Paired with creamy feta, earthy beets, and rich bacon, this salad hits every flavor note. It’s excellent served warm or at room temperature, making it ideal for gatherings or meal prep.
Serves:
4-6 people
Time to Prepare:
20 minutes
Time to cook or cure:
15 minutes
Skill
Sautéing, combining flavors, texture layering
Serves:
4-6 people
Time to Prepare:
20 min
Time to cook or cure:
15 min
Skills:
Sautéing, combining flavors, texture layering
Ingredients & Tools
Ingredients
- Cast iron skillet
- Mandoline
- Cutting board
- Knife
- Mixing bowl
- Microplane
- Serving plate
- Tongs
Tools
- 7 slices salted bacon
- 195 g (5 oz) fennel, thinly sliced
- 470 g (7 oz) cooked black beans
- 290 g (5 oz) roasted beetroot, diced
- 90g (2.5 oz) feta cheese, crumbled
- 4 tbsp chopped fresh dill
- Olive oil
- Salt to taste
- 1 tbsp grated lemon zest
Useful guidelines
– Crisp the bacon first to use its fat for cooking the fennel.
– Reserve some raw fennel for texture contrast.
– Use pre-roasted beets to save time.
– Toss all ingredients off the heat to preserve freshness.
– Add feta last to avoid melting into the warm mixture.
Directions
Simply follow these steps in order to make Roasted Beet, Fennel & Black Bean Salad with Crispy Bacon and Feta
- In a skillet, cook the bacon until crisp. Remove and let cool. Then crumble the crips bacon into the bowl in which you will be mixing the salad.
- Reserve the fat in the skillet.
- In the bacon fat, sauté the cubed roasted or steamed beetroots.
- After 30 seconds, add in the thinly sliced fennel and cook sauté for 3 min.
- Season with some salt and pop to the side in mixing bowl.
- In the hot skillet, now add in the black beans and let warm through.
- Add lemon zest and toss around for another minute.
- Add the beans on top of the beets and fennel. Mix well and add a little more salt and the chopped up dill.
- Serve in a shallow bowl, topping with crumbled feta and the reserved raw fennel.
- 10. Garnish with the last bit of bacon and fresh dill if desired.
- 11.Sprinkle the feta on top with some fresh dill after serving it in a bowl.
Storage
This salad keeps well in the fridge for up to 3 days (don’t add the feta to the mix yet if you are planning on storing the salad).
– Best enjoyed at room temperature—Warm up in a hot skillet for 3 minutes.
– Do not freeze, it does not store well like that!
Frequently asked questions
Q: Can I make this salad vegetarian?
A: Yes, simply omit the bacon and sauté the fennel in olive oil or butter. You coul add olives and sundried tomatoes to add more depth of flavour and a little soy sauce.
Q: What can I use instead of feta cheese?
A: soft Goat cheese, blue cheese, or even pecorino cheese
Q: Is this salad best warm or cold?
A: It’s best enjoyed warm or at room temperature. Cold from the fridge dulls the flavors slightly and set the fat from the bacon.
Q: Can I use canned beans?
A: Absolutely. Rinse and drain them before adding to the salad. Better if coming from a glass jar.
Q: How do I roast beets for this recipe?
A: Wrap whole beets in foil and roast at 220°C/428°F for 1 hour. Peel and dice once cool.
Q: Is this recipe good for meal prep?
A: Yes. Store the bacon separately if you want to keep it crisp before serving.
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