BLOOD ORANGE, BEET, AND FENNEL SALAD

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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

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.

xykee
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Overall, this is a good salad, but I think it could be improved with a few tweaks.


gacha girl000xxx
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The salad was a bit bland. I would recommend adding more salt and pepper to the dressing.


Sk Antor
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I found the fennel to be a bit overpowering. I would recommend using less of it next time.


La’Star Collins
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This salad is a bit too sweet for my taste. I would recommend using less orange juice in the dressing.


Malik Moon
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I'm allergic to nuts, so I omitted the walnuts. It was still delicious!


Georgina Felix
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This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!


Jani 444
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I'm not a huge fan of goat cheese, so I used feta instead. It was still really good!


Pateicia Brown
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I followed the recipe exactly and it turned out perfectly. The salad was beautiful and delicious. My guests raved about it!


Ranaahad Ranaahad
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This salad is so refreshing and flavorful! I love the combination of citrus and fennel. It's the perfect side dish for a summer party.


Isma
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Easy to make and delicious! I used a pre-cooked beet to save time, and it still turned out great. The dressing is simple but really packs a punch of flavor.


Aamir Solangi
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I've never been a big fan of beets, but this salad changed my mind. The sweetness of the oranges and the crunch of the fennel really balanced out the earthiness of the beets. I'll definitely be making this again.


Exposure Cgh
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This salad was the star of our dinner party last night! The combination of blood oranges, beets, and fennel was unique and incredibly flavorful. The dressing was perfectly balanced, and the goat cheese added a creamy richness that tied everything tog