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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Soraya Flannery
[email protected]I've made this salad several times now, and it's always a hit. It's a great salad to serve at parties or potlucks.
Mo_kibi Shokgolo
[email protected]This salad is so easy to make, and it's a great way to get your daily dose of fruits and vegetables.
Bf Rk
[email protected]I'm not a big fan of fennel, but I actually really liked it in this salad. It added a nice subtle flavor.
Patricia Fiadzo
[email protected]This salad is a great way to use up leftover beets. I had some roasted beets in the fridge, and this was the perfect recipe to use them up.
Raju Ahmed tonmoy
[email protected]I've never had a salad like this before. It's so unique and flavorful. I'll definitely be making this again.
omoit henry
[email protected]This salad is really good, but it's a lot of work to make. I think I'll only make it for special occasions.
Prince Kaiyum
[email protected]I had a hard time finding blood oranges, so I used regular oranges instead. The salad was still good, but I think it would have been better with blood oranges.
Desiree Douglas
[email protected]This salad was a bit too sweet for me. I think I'll try using less sugar in the dressing next time.
Ajh Sjzh
[email protected]I'm not sure I like the combination of blood oranges and beets. I think I'll try it again with a different type of citrus fruit.
Govinda Dahal
[email protected]This salad is a great way to sneak some healthy vegetables into your kids' diet. They'll love the sweet and tangy dressing.
Solomon Lumpkin
[email protected]I love the bright colors in this salad. It's so visually appealing.
Okechukwu Oduh
[email protected]I've made this salad several times now, and it's always a hit. It's a great salad to serve at parties or potlucks.
Munaza Tahir
[email protected]This salad is so easy to make, and it's a great way to get your daily dose of fruits and vegetables.
Steven Phiri
[email protected]I'm not a big fan of fennel, but I actually really liked it in this salad. It added a nice subtle flavor.
Faizan Mamu
[email protected]This salad is a great way to use up leftover beets. I had some roasted beets in the fridge, and this was the perfect recipe to use them up.
DEATH POOL DEATH POOL
[email protected]I love the combination of blood oranges and beets in this salad. It's so refreshing and colorful. I'll definitely be making this again.
Paing Thiha
[email protected]This salad was a delightful burst of flavors! The blood oranges were sweet and tangy, the beets earthy and slightly sweet, and the fennel added a subtle anise flavor. The goat cheese and walnuts added a creamy and crunchy texture, and the dressing ti