Orange, Beet And Fennel Salad – a delicious recipe with Salad, beets, oranges, fennel bulbs, Salt, Vinaigrette. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 350u00b0F. Trim beets and wrap separately in foil; crimp edges. Roast on a rimmed baking sheet until tender, 45 minutes to 1 hour.
2
Cut a thick slice off top and bottom of each orange. Use a sharp knife to cut away peel and pith from fruit, slicing from top to bottom. Working over a bowl to catch juices, cut between membranes and remove orange segments. Drain on paper towels. Reserve juices.
3
Cut fennel bulbs into quarters, remove core and pull apart layers. Thinly slice each layer and transfer to bowl of collected orange juice; toss.
4
Remove beets from oven and carefully pull open foil. (Be careful: Hot steam will escape.) When cool enough to handle, hold under cold running water and rub off skins. Halve beets; cut each half into 1/4-inch-thick slices.
5
Make vinaigrette: Whisk vinegar, lemon juice, salt, pepper and mustard. Slowly add both oils, whisking constantly.
6
Assemble salad: Drain juice from fennel and toss fennel with 2 Tbsp. vinaigrette. Arrange fennel on salad plates and place oranges and beets on top. Drizzle remaining vinaigrette over salad.
316
kcal
Calories
30
g
Fat
13
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Salad:, 4 beets, greens removed, 4 oranges, 3 fennel bulbs, and more.
Yes, 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.
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