Best 4 Golden And Crimson Beet Salad With Oranges Fennel And Feta Recipes

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Golden and crimson beet salad with oranges, fennel, and feta is a delightful and vibrant dish that combines the earthy sweetness of beets with the citrusy tang of oranges, the refreshing crunch of fennel, and the salty creaminess of feta cheese. This salad is perfect for a light lunch or as a side dish for your next dinner party. With its beautiful colors and contrasting flavors, it's sure to be a hit with everyone at the table.

Here are our top 4 tried and tested recipes!

GOLDEN BEET AND CITRUS SALAD



Golden Beet and Citrus Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds golden beets
3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 navel oranges, peeled, peels reserved
1 mini cucumber
1/4 cup plain Greek yogurt
2 tablespoons chopped fresh mint
1/2 lemon, zested and juiced (about 1 tablespoon of each)
1/4 cup roasted pistachios, chopped
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the orange peels among the beets. Fold the aluminum foil up and around the beets to create a closed packet.
  • Place the packet on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the packet carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes.
  • Meanwhile, prepare the components of the salad: Slice the peeled oranges into 1/4-inch-thick rounds. Use a horizontal peeler to make long, thin strips of the cucumber from end to end. Make the dressing by whisking the Greek yogurt with the mint and lemon zest and juice in a small bowl. Season the dressing with salt and pepper. Set aside.
  • Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into 1/4-inch-thick rounds.
  • To assemble the salad, arranges the sliced beets in a shingled pattern on a serving platter. In between every 2 to 3 slices of beets, slip a round of orange into the mix. Using a small spoon, dollop the yogurt dressing onto the salad. Curl the cucumber ribbons over the surface of the salad. Drizzle the platter with the remaining 2 tablespoons olive oil. Sprinkle with the pistachios and pomegranate seeds. Serve chilled or at room temperature.

GOLDEN AND CRIMSON BEET SALAD WITH ORANGES, FENNEL, AND FETA



Golden and Crimson Beet Salad with Oranges, Fennel, and Feta image

Provided by Alfred Portale

Categories     Salad     Herb     Appetizer     Roast     Vegetarian     Feta     Orange     Fennel     Beet     Healthy     Hazelnut     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

2 large (3-inch-diameter) red beets, all but 1 inch of tops trimmed
2 large (3-inch-diameter) golden beets, all but 1 inch of tops trimmed
5 tablespoons extra-virgin olive oil, divided
4 oranges
1 small fresh fennel bulb, trimmed, quartered, cored, cut into paper-thin strips
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh Italian parsley
1/4 cup hazelnuts, toasted, husked, halved
1 small shallot, finely chopped
1 tablespoon balsamic vinegar
Coarse kosher salt
Freshly ground white pepper
1 1/2 cups coarsely crumbled feta cheese

Steps:

  • Preheat oven to 400°F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture.
  • Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.

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.

BEETROOT FENNEL & ORANGE SALAD



Beetroot fennel & orange salad image

A light, fresh & seasonal lunch idea

Provided by fitnaturally

Time 10m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Trim, peel & slice the beetroot
  • Cut the peel from the orange & then slice crossways
  • Trim & thinly slice the fennel
  • Trim & slice the radish
  • Whisk together oil & vinegar then season to taste
  • Lightly toast the seeds in a dry frying pan
  • Layer the spinach, beetroot, fennel, orange & radish slices on a plate.
  • Drizzle over the dressing, scatter the parsley leaves & sprinkle with toasted seeds

Tips:

  • Choose the right beets: Look for small to medium-sized beets with smooth skin and no blemishes. Avoid beets that are too large, as they may be woody.
  • Roast the beets properly: To get the best flavor and texture, roast the beets until they are tender but still hold their shape. This usually takes about 45 minutes to 1 hour.
  • Use a variety of citrus fruits: Oranges are the traditional citrus fruit used in this salad, but you can also use grapefruit, lemons, or limes. Mix and match to create a flavor profile that you enjoy.
  • Don't be afraid to add other ingredients: This salad is a great starting point, but you can also add other ingredients to suit your taste. Some popular additions include avocado, walnuts, or goat cheese.
  • Dress the salad lightly: A simple vinaigrette is all you need to dress this salad. Use a light hand with the olive oil, as the beets and oranges will provide plenty of moisture.

Conclusion:

This golden and crimson beet salad with oranges, fennel, and feta is a delicious and healthy dish that is perfect for any occasion. The roasted beets are sweet and earthy, the oranges are bright and citrusy, the fennel is crisp and refreshing, and the feta cheese adds a salty and tangy flavor. This salad is sure to please everyone at your table.

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