Beet Orange And Fennel Salad Recipes

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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

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.

FENNEL, BEET AND ORANGE SALAD WITH OLIVES



Fennel, Beet and Orange Salad with Olives image

Categories     Salad     Citrus     Olive     Vegetable     Roast     Orange     Fennel     Beet     Winter     Bon Appétit

Yield Makes 30 servings

Number Of Ingredients 9

12 medium beets, trimmed
2 tablespoons grated orange peel
1 tablespoon Dijon mustard
1 tablespoon fennel seeds, crushed
1/3 cup balsamic vinegar
1 cup olive oil
6 fennel bulbs, trimmed (fronds reserved), halved lengthwise, thinly sliced crosswise
12 large navel oranges
1 1/2 cups halved pitted Kalamata olives

Steps:

  • Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds.
  • Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.)
  • Place fennel slices in bowl. Toss with enough dressing to coat. Cut peel and white pith from oranges. Cut oranges into rounds. Alternate beets and oranges along edge of platters, overlapping. Spoon fennel slices into center; sprinkle with olives. Drizzle remaining dressing over beets and oranges. Chop fronds; sprinkle over salad.

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