Blood Orange Beet And Fennel Salad Recipes

BEET ORANGE AND FENNEL SALAD

Beet Orange and Fennel Salad image

Beet Orange and Fennel Salad- an energizing vegan salad that can be repurposed into grain bowls for mid week lunches.

Provided by Sylvia Fountaine

Time 1h20m

Number Of Ingredients 10

Ingredients

1 - 1 ½ pounds cooked beets- steamed or roasted, peeled and cut into wedges
2 oranges ( feel free to sub 1 blood orange), peeled, cut into bite sized pieces
1 medium fennel bulb, cored and shaved thinly
⅛-¼ cup thinly sliced red onion
⅛ cup fresh dill or mint- chopped
⅛ cup fresh italian parsley - chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons honey ( or vegan alternative- agave, maple)
¼ tablespoon salt and pepper, more to taste

Steps:

Place the cooked cut beets, oranges and fennel in a medium bowl. Add fresh herbs.
Add dressing ingredients, and toss. ( It helps to warm the honey first if using- I just place the jar of honey in a bowl of hot water to loosen it.) Alternatively, you could whisk the dressing ingredients separately in a small bowl, then toss with the salad.
Taste for salt and acid. Add more salt and vinegar to taste.

Nutrition Facts : Calories 195 calories, Sugar 22.5 g, Sodium 146.9 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 31.6 g, Fiber 7.4 g, Protein 3.9 g, Cholesterol 0 mg

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

Ingredients

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

BEET AND BLOOD ORANGE SALAD

Beet and Blood Orange Salad image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 red beets, each about 3 ounces
1/4 cup olive oil
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper
6 strips lemon peel
4 sprigs fresh thyme
6 ounces ricotta cheese
2 tablespoons buttermilk
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
Pinch Maldon or other sea salt
2 tablespoons toasted fennel seed
2 tablespoons chopped dehydrated black olives, or Kalamata or Gaeta olives
3 blood oranges, peel and pith removed, sliced 1/4-inch thick
1/4 cup toasted pistachios
2-3 tablespoons good-quality balsamic vinegar
Micro basil, for serving
Arugula or other edible flowers, for serving

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.

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