Best 6 Fennel Beet And Orange Salad With Olives Recipes
**Fennel, Beet, and Orange Salad with Olives: A symphony of flavors and textures**
Experience a delightful culinary journey with our enticing Fennel, Beet, and Orange Salad with Olives. This vibrant salad showcases a harmonious blend of flavors and textures, featuring crisp fennel, earthy beets, juicy oranges, and savory olives. Dressed in a tangy and aromatic vinaigrette, this salad is a symphony of colors and tastes that will tantalize your palate. Indulge in a healthy and refreshing dish that's not only visually appealing but also packed with essential nutrients.
**Additional Recipes to Explore:**
1. **Roasted Beet and Goat Cheese Salad:** Elevate your salad game with roasted beets' earthy sweetness, creamy goat cheese, and a balsamic glaze.
2. **Orange and Fennel Salad:** Experience the refreshing combination of oranges, fennel, and a citrus vinaigrette in this simple yet flavorful salad.
3. **Moroccan Carrot Salad:** Embark on a culinary adventure with this vibrant Moroccan carrot salad, featuring aromatic spices, honey, and a hint of orange zest.
4. **Citrus and Avocado Salad:** Delight in the vibrant fusion of citrus fruits, avocado, and a tangy dressing in this refreshing and healthy salad.
5. **Tuscan Kale Salad:** Discover the rustic charm of Tuscan kale, combined with roasted butternut squash, toasted walnuts, and a balsamic dressing.
Dive into these delectable recipes and explore a world of culinary delights. From the vibrant Fennel, Beet, and Orange Salad with Olives to the diverse array of additional salad recipes, your taste buds are in for a delightful adventure.
FENNEL, ORANGE, AND OLIVE SALAD
Serve this fennel and olive salad alongside our potato and onion frittata for a delicious breakfast or brunch menu.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Remove peel and pith from the oranges using a sharp paring knife. Working over a bowl to catch the juice, carefully cut between membranes, to remove segments. Squeeze remaining membrane to extract juice, reserving 1 tablespoon.
- In a medium bowl, combine orange segments, fennel, fennel fronds, and olives; set aside.
- In a small bowl, whisk together reserved orange juice, vinegar, shallot, oil, salt, and pepper. Drizzle over salad, tossing gently to combine. Serve immediately.
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.
ORANGE AND FENNEL SALAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE
One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, appetizer, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
- Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams
ORANGE, FENNEL, AND OLIVE SALAD WITH RED-PEPPER FLAKES
Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the oranges and olives in this refreshing salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with lemon juice.
- Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in olives, reserved fennel fronds, and olive oil. Season with salt, pepper, and red-pepper flakes.
Nutrition Facts : Calories 127 g, Fat 8 g, Fiber 3 g, Protein 2 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 ripe and flavorful beets. Look for beets that are firm and have smooth skin. Avoid beets that are bruised or have blemishes.
- Roast the beets before using them in the salad. Roasting concentrates the beets' sweetness and flavor. To roast the beets, preheat your oven to 400 degrees Fahrenheit. Toss the beets with olive oil and salt, then wrap them in foil. Roast the beets for 45-60 minutes, or until they are tender when pierced with a fork.
- Use a variety of oranges in the salad. Blood oranges, navel oranges, and Cara Cara oranges all add different flavors to the salad. If you can, use a mix of different types of oranges.
- Don't overdress the salad. The salad should be lightly dressed so that the flavors of the beets, oranges, and fennel can shine through. Use a light vinaigrette or olive oil dressing.
- Serve the salad immediately. The salad is best served fresh. If you make it ahead of time, store it in the refrigerator and let it come to room temperature before serving.
Conclusion:
This fennel, beet, and orange salad with olives is a delicious and refreshing salad that is perfect for a summer meal. The roasted beets are sweet and flavorful, the oranges are juicy and tangy, and the fennel adds a nice crunch. The olives add a salty and briny flavor that balances out the sweetness of the beets and oranges. This salad is also very easy to make, and it can be made ahead of time, making it a great option for busy weeknights.
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