Similar to orange and onion salad, this version is enhanced by the light flavor of fennel. Believed to have a strong licorice taste, it’s the leafy fronds that have this flavor more than the bulb, which is mild and brings a fresh, spring-like quality to foods. Fennel is part of the carrot family and can be prepared multiple ways. This recipe resembles a classic Moroccan salad but without mint and cumin. Fresh and colorful with sweetness and crunch, beet and citrus lovers will enjoy this recipe.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 medium red beets, tops trimmed
- 2 medium golden beets, tops trimmed
- 3 blood oranges
- 1 medium navel orange (preferably cara cara)
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh lime juice
- ½ small fennel bulb, very thinly sliced crosswise on a mandoline
- ¼ red onion, very thinly sliced on a mandoline (about ⅓ cup)
- Extra virgin olive, pumpkin seed, or walnut oil, as needed for drizzling
- Coarse sea salt (fleur de sel or maldon), to taste
- Freshly ground black pepper, to taste
- ¼ cup loosely packed fresh cilantro and/or chervil leaves
Directions
- Preheat oven to 400°F.
- Wash beets, leaving some water on skins. Wrap individually with foil.
- Place on rimmed baking sheet and roast until tender when pierced with knife, about 1 hour. Cool.
- While beets roast, use a sharp knife to remove all peel and white pith from oranges.
- Over medium bowl, cut between membranes of 2 blood oranges, releasing segments into bowl. Squeeze juice from membranes into bowl.
- Slice remaining oranges into thin rounds and add to bowl with segmented oranges.
- Add lemon and lime juice to mixture.
- Peel cooled beets and slice 2 beets crosswise into thin rounds.
- Cut remaining 2 beets into wedges.
- Strain citrus juice from oranges and save.
- On plates, layer beets and oranges, dividing evenly.
- Arrange fennel and onion over beets.
- Spoon on the saved citrus juice and drizzle well with oil.
- Season with sea salt and pepper and let stand 5 minutes.
- Garnish with cilantro leaves and serve.
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