Best 2 Blood Orange Beet And Fennel Salad Recipes

Are you seeking a delightful and vibrant salad recipe that combines the unique flavors of blood oranges, earthy beets, and aromatic fennel? Look no further! This tantalizing salad is a delightful blend of sweet, savory, and citrusy notes that will tantalize your taste buds and leave you craving for more. Get ready to embark on a culinary journey as we explore the best recipe for "Blood Orange, Beet, and Fennel Salad" in this comprehensive guide. We'll delve into the ingredients, step-by-step instructions, and provide helpful tips to ensure you create a salad that's not only visually stunning but also bursting with flavor. Let's dive in and discover the secrets to crafting this extraordinary salad!

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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

Ingredients

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.

BLOOD ORANGE, BEET AND FENNEL SALAD

BLOOD ORANGE, BEET AND FENNEL SALAD image

Number Of Ingredients 12

Ingredients

Ingredients
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 tablespoons 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, and freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Steps:

Preparation 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.

Tips:

For the best flavor, use fresh, organic ingredients whenever possible.
If you can't find blood oranges, you can use regular oranges instead. Just add a little bit of red food coloring to the dressing to give it a pink hue.
If you don't have a mandoline, you can use a sharp knife to thinly slice the beets and fennel.
To make the salad ahead of time, toss the beets, fennel, and oranges with the dressing and then refrigerate for up to 2 hours. Just before serving, add the arugula and walnuts.

Conclusion:

This salad is a delicious and healthy way to enjoy the flavors of blood oranges, beets, and fennel. It's perfect for a light lunch or dinner, and it's also a great way to use up any leftover roasted beets. The combination of sweet, earthy, and tangy flavors is sure to please everyone at your table.