Citrus Beet Fennel Salad with Styrian Pumpkin Seed Oil

Citrus Beet Fennel Salad with Styrian Pumpkin Seed Oil

Bursting with flavour and gorgeous jewel tones, this salad drizzled with nutty Pumpkin Seed Oil is a feast for the eyes and palate.

Course Salad, Side Dish
Cuisine Austrian
Prep Time 20 minutes
Cook Time 1 hour
Servings 4


  • 3 beets with greens
  • 1 naval orange
  • 1 blood orange
  • 1 tbsp fresh orange or lemon juice
  • 1/2 large fennel bulb, sliced
  • chopped cilantro to taste
  • sea salt
  • fresh ground pepper
  • Styrian Pumpkin Seed Oil


  1. Prepare beets: remove greens, rinse, dry and chop into ribbons. Set aside. Clean beet roots, and wrap in foil. Add to a preheated 400° oven and roast for 1 hour, until tender. Allow beets to cool, then peel and slice each beet into 8 wedges. Set aside.

  2. In a large bowl, combine sliced fennel, beet greens, cilantro, salt, pepper and juice. Remove peel and pith from the oranges and slice into segments. Add to the salad bowl and toss gently. 

  3. Plate the salads, and drizzle the Styrian Pumpkin Seed Oil over top just before serving.