Easy Beet Salad with Oranges, Fennel, Pistachios & Parmesan – Perfect for the Holidays! (VIDEO)

Beet Salad with Oranges, Fennel, Pistachios & Parmesan. A bright, earthy salad that celebrates color, flavor, and a little creativity.

It was one of those peaceful afternoons when I wanted something refreshing but satisfying. I opened the pantry and found a jar of my favorite pickled beets — and right away, I knew what was next: a vibrant beet salad. The salad I remember coffee shop where many years ago I worked. The flavor are just worked together.

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I sliced the beets, added juicy orange slices, thinly shaved fresh fennel for a crisp bite, and sprinkled roasted pistachios on top for crunch. Then came the Parmesan — shaved into ribbons that softened gently against the sweet-and-sour beets. Simple, quick, beautiful, healthy, vibrant, and most important — delicious!

For the dressing, I whisked together freshly squished orange juice, apple cider vinegar (I had homemade apple cider vinegar on hand), a touch of maple syrup, a pinch of salt, and good olive oil. The flavors come together beautifully — citrusy, sweet, and tangy, just enough to bring everything to life.

It’s an easy salad that feels fancy without trying too hard. The pickled beets add a nostalgic Ukrainian note, the oranges bring sunshine, and the fennel keeps it fresh.

Serve it on its own with a slice of sourdough bread or alongside grilled fish or chicken. However you enjoy it — it’s a burst of color and joy on the table. Pistachios & Parmesan.

What do you need to make beet salad?

Every ingredient in this salad is easy to find in any grocery store — yet together, they feel special, like a little celebration on a plate.

Beets bring deep, earthy sweetness and are full of antioxidants that support your heart and circulation.

Oranges add a juicy burst of vitamin C and natural brightness that makes every bite feel fresh.

Fennel adds that crisp bite and a gentle anise flavor — wonderful for digestion and balance.

Red onion adds a crisp bite, lovely color, and is rich in inulin, a natural prebiotic fiber that nourishes your gut.

Pistachios bring plant-based protein and healthy fats for satisfying crunch and nourishment.

Parmesan is completely optional. You can leave it out to keep the salad fully plant-based — it’s still bright, fresh, and delicious. But if you don’t mind a little cheese, a few ribbons of Parmesan add that rich umami flavor and comforting depth that make the salad feel perfectly complete.

It’s simple, colorful, and nourishing — perfect any time of year, but especially lovely around the holidays when we crave freshness to balance rich festive meals.

More fantastic Salad recipes you can find here. Life is too short to eat the same salad every day.

If you are true lover of beets, you should check out Ukrainian borscht

Beet Salad with Prunes and Pistachios

Vinegret, Ukrainian Root Vegetable Salad

Fig-Beet Salad with Goat Cheese, Walnuts & Citrus Vinaigrette 

let's do it...

Prep time: 5 minutes

Assembling time: 15 minutes

Total time: 20 minutes

Author: Inna of innichkachef.com 

Yield: 2 servings as a whole meal or 4 as a side dish

 

Ingredients for the salad:

• 2 (16 oz) jars of pickled beets

• 2 oranges, peeled and sliced

• ½ fennel bulb, thinly shaved (and some green tops for garnish)

• ½ small red onion, thinly sliced

• ¼ cup pistachios, roughly chopped

• Shaved Parmesan cheese (for garnish, optional)

• Parsley for garnish (optional)

• Pink salt and freshly ground black pepper, to taste

For the dressing:

• juice of one orange about 1/2 cup

• juice of one lemon

• juice for one lime

• 1/2 teaspoon pink salt

• 1/4 cup Dijon mustard

• 2 teaspoons maple syrup

• 1 cup olive oil

Directions:

Step 1. Prepare the dressing.

In a small bowl or jar, whisk together the juice of one orange, juice of one lemon, and juice of one lime. Add ½ teaspoon pink salt, ¼ cup Dijon mustard, and 2 teaspoons honey. Slowly pour in 1 cup of olive oil, while whisking with hand whisk constantly until the dressing turns smooth and slightly creamy. Taste and adjust — it should be bright, tangy, and gently sweet. Set aside.

Step 2. Prepare the vegetables.

Drain the pickled beets and slice them into rounds (if needed). Peel the orange and slice thinly it into circles. Thinly shave the red onion and fennel bulb, saving the feathery fennel tops for garnish.

Step 3. Layer the salad.

Dress the mixture of veggies such as fennel, onions and oranges. Start plaiting salad with a layer of sliced beets on your serving platter. Add a layer of orange slices, then gently place tossed the shaved fennel and red onion and place some of that mixture on top.

Repeat the layers — beets, oranges, fennel–onion — until all ingredients are used. The colors will create a beautiful pattern.

Step 4. Dress the salad.

Drizzle the citrus–mustard dressing evenly over the top so it coats the vegetables lightly but doesn’t overpower them.

Step 5. Add toppings.

Sprinkle with roasted pistachios for satisfying crunch and a boost of plant-based protein. Add ribbons of Parmesan if you’d like (it’s optional for a fully plant-based version). The cheese softens slightly against the warm tones of the beets, adding a cozy umami depth that makes the salad feel perfectly complete.

Step 6. Garnish and serve.

Finish with fennel fronds and a few sprigs of parsley for freshness. Serve right away, or chill briefly to let the flavors meld together.

ENJOY right away!

To Serve Beet Salad

It’s an easy salad that feels fancy without trying too hard. The pickled beets add a nostalgic Ukrainian note, the oranges bring sunshine, and the fennel keeps it fresh.

Serve it on its own with a slice of sourdough, or alongside grilled fish or chicken. However you enjoy it — it’s a burst of color and joy on the table. Finished with Pistachios & Parmesan.

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