Best 2 Blood Orange Beet And Fennel Salad Recipes

**Welcome to a culinary adventure that combines the vibrant colors and flavors of blood oranges, earthy beets, and aromatic fennel in a delightful salad experience.**

This refreshing and nutritious dish offers a unique blend of sweet, tangy, and subtly bitter notes that will tantalize your taste buds. The blood orange, with its deep crimson hue, adds a burst of citrusy goodness, while the roasted beets provide a tender sweetness and earthy undertones. The fennel lends a delicate anise flavor, balancing the richness of the oranges and beets.

In this article, we'll guide you through the art of creating this vibrant salad, with step-by-step instructions and helpful tips. We'll also introduce you to variations of the recipe, such as a refreshing blood orange, beet, and goat cheese salad, a hearty quinoa and blood orange salad, and a zesty blood orange and fennel salad with walnuts.

So gather your ingredients, prepare your kitchen, and let's embark on a culinary journey that celebrates the beauty and flavors of blood oranges, beets, and fennel.

Let's cook with our recipes!

BLOOD ORANGE, BEET, AND FENNEL SALAD

Blood Orange, Beet, and Fennel Salad image

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

Provided by Bon Appétit Test Kitchen

Categories Salad Citrus Fruit Appetizer Roast Low Fat Vegetarian Low Cal Low Sodium Lunch Orange Fennel Root Vegetable Beet Winter Healthy Low Cholesterol Vegan Bon Appétit Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

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

Steps:

Preheat oven to 400°. 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.
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.
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.

BLOOD ORANGE, BEET AND FENNEL SALAD

BLOOD ORANGE, BEET AND FENNEL SALAD image

Number Of Ingredients 12

Ingredients

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 tablespoons 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, and freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Steps:

Preparation Preheat oven to 400°. 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. 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. 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.

Tips:

Choose the freshest ingredients possible. This will ensure that your salad is packed with flavor and nutrients.
Don't be afraid to experiment with different combinations of fruits and vegetables. There are endless possibilities, so get creative and find what you like best.
Use a variety of textures in your salad. This will make it more interesting to eat. For example, you could use crunchy fennel, soft beets, and juicy oranges.
Dress your salad lightly. You don't want to overpower the flavors of the fruits and vegetables.
Serve your salad immediately. This will prevent the fruits and vegetables from getting soggy.

Conclusion:

Blood orange, beet, and fennel salad is a delicious and healthy way to enjoy fresh fruits and vegetables. It's perfect for a light lunch or dinner, and it's also a great side dish for roasted chicken or fish. With its vibrant colors and refreshing flavors, this salad is sure to be a hit at your next party or gathering.