Best 6 Fennel Beet And Orange Salad With Cumin Vinaigrette Recipes
Welcome to a culinary adventure where flavors dance and colors burst! Our fennel, beet, and orange salad with cumin vinaigrette is a symphony of textures and tastes that will tantalize your palate.
**Fennel-Beet-Orange Salad with Cumin Vinaigrette**
This vibrant salad combines the sweet crunch of fennel, the earthy sweetness of roasted beets, the tangy brightness of oranges, and the nutty warmth of toasted cumin seeds, all harmoniously dressed in a subtly tangy cumin vinaigrette.
**Cumin Vinaigrette**
The cumin vinaigrette, a key component of this salad, is a delightful blend of olive oil, red wine vinegar, cumin, honey, salt, and pepper, whisked together until emulsified. This dressing adds a subtle, savory layer of flavor to the salad, enhancing the natural flavors of the ingredients.
**Assembly and Serving**
To assemble this colorful salad, thinly slice the fennel and oranges, roast the beets until tender, and toast the cumin seeds in a pan until fragrant. Combine all the ingredients in a large bowl, drizzle with the cumin vinaigrette, and toss gently to coat. Serve immediately, garnished with fresh cilantro or parsley for an extra burst of freshness.
**Additional Tips**
* For a more intense flavor, roast the beets in olive oil and balsamic vinegar before slicing.
* If you don't have cumin seeds, you can use ground cumin, but toast it in a pan for a few minutes to release its aroma.
* For a vegan version of the cumin vinaigrette, substitute agave syrup for honey.
This salad is not only delicious but also incredibly versatile. It can be served as a refreshing appetizer, a light lunch, or a vibrant side dish. Its beautiful presentation and unique flavor profile make it perfect for any occasion, from casual gatherings to special celebrations. So, let's dive into the detailed recipe and create this culinary masterpiece together!
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
FENNEL, BEET AND ORANGE SALAD WITH OLIVES
Steps:
- Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds.
- Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.)
- Place fennel slices in bowl. Toss with enough dressing to coat. Cut peel and white pith from oranges. Cut oranges into rounds. Alternate beets and oranges along edge of platters, overlapping. Spoon fennel slices into center; sprinkle with olives. Drizzle remaining dressing over beets and oranges. Chop fronds; sprinkle over salad.
FENNEL SALAD WITH ORANGE-BALSAMIC VINAIGRETTE
A sweet balsamic vinaigrette always pulls everything together in a delicious harmony of flavors. Raspberries are one of my very favorite fruits, so I'm always eager to find a new use for them. -Susan Gauthier, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended., In a large bowl, combine salad greens, fennel and oranges. Divide salad green mixture among eight plates. Sprinkle with pistachios; drizzle with dressing.
Nutrition Facts : Calories 240 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 133mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 2g protein.
ROASTED BEET SALAD WITH ORANGE VINAIGRETTE
Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ORANGE AND FENNEL SALAD
Salty kalamata olives balance the sweet orange in this salad. The tangy orange vinaigrette brings it all together.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 190.2 mg, Sugar 0.1 g
BEET, FENNEL AND MANDARIN ORANGE SALAD
Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
- Cool slightly; remove skin from beets and cut into wedges.
- Trim off fennel leaves and stalk; cut into very thin slices.
- Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
- Sprinkle cheese over salad.
Tips:
- Choose fresh, crisp fennel and beets. Look for bulbs that are firm and heavy, with no blemishes or bruises. The beets should be smooth and deep red in color.
- Use a sharp knife to thinly slice the fennel and beets. This will help them cook evenly in the vinaigrette.
- Don't overcook the fennel and beets. They should be tender but still slightly crunchy.
- Use a good quality olive oil for the vinaigrette. This will help the flavors of the other ingredients shine through.
- Taste the vinaigrette before adding it to the salad. You may want to adjust the seasonings to your liking.
- Serve the salad immediately. This is when it is at its best.
Conclusion:
This fennel, beet, and orange salad with cumin vinaigrette is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to impress your guests. So next time you are looking for a new salad recipe to try, give this one a try. You won't be disappointed.
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