BLOOD ORANGE, BEET, AND FENNEL SALAD
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
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.
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xykee
[email protected]Overall, this is a good salad, but I think it could be improved with a few tweaks.
gacha girl000xxx
[email protected]The salad was a bit bland. I would recommend adding more salt and pepper to the dressing.
Sk Antor
[email protected]I found the fennel to be a bit overpowering. I would recommend using less of it next time.
La’Star Collins
[email protected]This salad is a bit too sweet for my taste. I would recommend using less orange juice in the dressing.
Malik Moon
[email protected]I'm allergic to nuts, so I omitted the walnuts. It was still delicious!
Georgina Felix
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Jani 444
[email protected]I'm not a huge fan of goat cheese, so I used feta instead. It was still really good!
Pateicia Brown
[email protected]I followed the recipe exactly and it turned out perfectly. The salad was beautiful and delicious. My guests raved about it!
Ranaahad Ranaahad
[email protected]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
[email protected]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
[email protected]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
[email protected]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