Best 8 Beet Fennel And Mandarin Orange Salad Recipes

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Beet fennel and mandarin orange salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The sweet and tangy flavors of the mandarin oranges and fennel pair perfectly with the earthy beets, creating a salad that is both delicious and visually appealing. This salad is also incredibly easy to make, making it a great option for busy weeknights or for when you're short on time.

Check out the recipes below so you can choose the best recipe for yourself!

BEET, FENNEL AND MANDARIN ORANGE SALAD



Beet, Fennel and Mandarin Orange Salad image

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

2 bunches baby red or gold beets
1 medium fennel bulb
1 (5 ounce) package DOLE® Spring Mix
1 (15 ounce) can DOLE® Mandarin Oranges, drained
4 sprigs fresh mint, chopped
1/2 cup shallot vinaigrette (recipe below)
½ cup crumbled goat cheese

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.

BEET AND MANDARIN ORANGE SALAD WITH MINT



Beet and Mandarin Orange Salad with Mint image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 can mandarin oranges, drain reserving 2 tablespoons juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 can sliced beets, drained
1 sprig mint, leaves torn

Steps:

  • Drain 1 small can of mandarin oranges, reserving 2 tablespoons juice from can. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Add beets and oranges and toss to combine. Top with mint.

MANDARIN BEET SALAD



Mandarin Beet Salad image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

1 (11-ounce) can Mandarin oranges, drained with 2 tablespoons liquid from can reserved
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 cups sliced jarred or canned beets
Salt and freshly ground black pepper

Steps:

  • In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper.

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

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.

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE



Fennel, Beet and Orange Salad With Cumin Vinaigrette image

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

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

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

BEET, FENNEL AND MANDARIN ORANGE SALAD



Beet, Fennel and Mandarin Orange Salad image

Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.

Provided by Dole

Categories     Dole

Time 20m

Yield 4

Number Of Ingredients 7

2 bunches baby red or gold beets
1 medium fennel bulb
1 (5 ounce) package DOLE® Spring Mix
1 (15 ounce) can DOLE® Mandarin Oranges, drained
4 sprigs fresh mint, chopped
1/2 cup shallot vinaigrette (recipe below)
½ cup crumbled goat cheese

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.

SWEET SAUTEED BEETS WITH AN ORANGE, ONION & FENNEL RELISH



Sweet Sauteed Beets With an Orange, Onion & Fennel Relish image

I'm a beet lover ... and if you are, you will love this too. This is a great salad or a simple side dish which I have served it both ways. A mix of red and golden beets, pan sauteed and topped with an onion, fennel and orange relish. Serve this over a bed of spinach or other greens for a wonderful salad, or serve this as is - for a perfect side dish - sweet and tangy all in one. If you can only get red beets, that's fine. My local market and my farmers markets usually carry both red and golden and you can use one or the other, or a combination. Mandarin oranges are perfect for this, sweet, pre-segmented and ready to use, I actually prefer them over fresh in this dish. The beets are steamed and then sauteed, tossed with the vinaigrette and topped with the fresh relish. Note: This vinaigrette is great ... not only in this dish, but also over fish, scallops, green beans, asparagus, roasted cauliflower, chicken, pork or any of your favorite greens.

Provided by SarasotaCook

Categories     Salad Dressings

Time 55m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 22

4 tablespoons orange marmalade
4 tablespoons white wine vinegar (champagne vinegar is another option, cider vinegar or white vinegar just doesn't work well in this)
2 tablespoons olive oil
1/2 teaspoon garlic, minced
1 teaspoon chopped fresh chives
1 tablespoon chopped fresh thyme
salt
pepper
5 -6 medium beets, whole (I used a mix of golden and red, but either will work)
1 teaspoon olive oil
1 teaspoon butter
salt
pepper
1 small fennel bulb, fine diced
1 small red onion, fine diced
1 (15 ounce) can mandarin oranges, diced (save some of the liquid)
drizzle olive oil
1 teaspoon mandarin orange juice
1 pinch red pepper flakes
1 teaspoon fresh thyme, fine chopped
salt
pepper

Steps:

  • Vinaigrette -- Make this first and then just refrigerate until ready to use. In a small mixing bowl, or personally -- I like a small tupperware container, just add everything and shake, but a mixing bowl works good. Add the marmalade, vinegar, garlic, olive oil, chives, thyme, salt and pepper. Mix well and set to the side. It is even better made a few hours ahead, but it isn't necessary.
  • Beets -- I make the beets all in one pan, but if you prefer to roast them in the oven first and then saute, that will work fine. I find it just as easy to fill a small sauce pan with water and add the beets. Make sure the water covers the beets. Cover and cook on medium low heat for approximately 20-30 minutes until tender but still firm. Remember, these will be peeled, diced and finished in a saute pan, so make sure they are tender, but a bit underdone - you don't want them falling apart.
  • Relish -- As the beets cook, make the relish. To a small bowl, add the chopped oranges, fennel, onion, mandarin orange juice, olive oil, red pepper flakes, thyme, salt and pepper. Slightly chill before serving.
  • Beets -- Once the beets are done, remove from the pan and let cool until you can handle them. The peel will slide right off. Don't run them under water, just slide the peel off with your hands. I do use gloves as your hands will turn red. You can also put the beet in a small baggie and rub the outside of the baggie and that also works pretty good or use the back of a spoon, that is another trick. Then cut the beets in bite size wedges, not too small.
  • Saute -- In the same pan, dump out any remaining water, add the olive oil and butter and bring to medium high heat. Add the beets and saute, 3-5 minutes until fork tender. That is why you didn't cook them all the way in the water. You don't want them falling apart. The last minute add in the vinaigrette and heat until warm. I usually use about 1/2 of the vinaigrette, but use as much as you want too. I start slow as the beets will absorb some of the sauce. The leftover vinaigrette is great on other salads or vegetables.
  • Serve -- Serve over a bed of your favorite greens, or you can just serve as is. Top with the onion, fennel and orange relish. Garnish with some of the orange segments if you want and ENJOY!
  • The vinaigrette is great with roasted chicken, fish, pork or vegetables so make sure you save the leftovers. ENJOY !

BEET, ORANGE AND ARUGULA SALAD



Beet, Orange and Arugula Salad image

The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 11

1 tablespoon freshly squeezed orange juice
1 teaspoon balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
4 cups wild or baby arugula
2 tablespoons chopped cilantro
1/4 cup chopped walnuts (1 ounce)

Steps:

  • In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
  • Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams

Tips:

  • Choose the freshest ingredients possible. This will ensure that your salad is the most flavorful and crisp.
  • Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different flavors. The combination of sweet, sour, and bitter in this salad is a classic, but there are many other possibilities.
  • Make sure to dress your salad just before serving. This will prevent the dressing from wilting the greens.
  • Serve your salad immediately. This is the best way to enjoy its fresh flavors and textures.

Conclusion:

This beet, fennel, and mandarin orange salad is a delicious and refreshing way to enjoy these healthy ingredients. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover beets and fennel. With its colorful and flavorful ingredients, this salad is sure to please everyone at your table.

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