Blood Orange, Beet, And Fennel Salad Recipe

Name: Blood Orange, Beet, And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red beets, tops trimmed; 2 medium golden beets, tops trimmed; 3 blood oranges; 1 medium navel orange (preferably Cara Cara); 1 tablespoon fresh lemon juice; 1 tablespoon fresh lime juice; 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline; 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup); Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling); Coarse sea salt, such as fleur de sel or Maldon sea salt; freshly ground black pepper; 1/4 cup loosely packed fresh cilantro and/or chervil leaves

Servings: persons

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt
freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

1
Preheat oven to 400u00b0. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
2
Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
3
Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium red beets, tops trimmed, 2 medium golden beets, tops trimmed, 3 blood oranges, 1 medium navel orange (preferably Cara Cara), and more.

Yes, Blood Orange, Beet, And Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Blood Orange, Beet, And Fennel Salad

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