BEET SALAD WITH ROASTED FENNEL, BLOOD ORANGE AND GORGONZOLA VINAIGRETTE
This beet salad includes roasted fennel, blood oranges, caramelized walnuts, and a gorgonzola vinaigrette. It is colorful, sweet, and savory.
Provided by Tiffany
Time 55m
Number Of Ingredients 17
Steps:
- . Preheat the oven to 400°F and rub the beets with olive oil and salt. Wrap the beets in foil and roast until tender, about 45 minutes. Cool, peel the beets, and slice.
- Trim and core the fennel (reserving the fronds) and halve. Drizzle with olive oil, salt, and pepper and roast for the last 30 minutes the beets are cooking until tender and caramelized. Slice the fennel into thin slices.
- . Heat the sugar in an even layer in a skillet to make a caramel. Let the sugar caramelize until a deep golden brown. Stir in the walnuts and then pour on a parchment-lined tray immediately. Sprinkle with salt and let cool completely. Once cool, chop the walnuts.
- . Combine the olive oil, balsamic, Dijon, gorgonzola, salt, and pepper in a shaker. Shake until emulsified.
- . Arrange the sliced beets, fennel, blood oranges, and Cara Cara on top of mixed greens. Drizzle with the vinaigrette and top with the caramelized walnuts and fennel fronds.
Nutrition Facts : ServingSize 1, Calories 329 calories, Sugar 12g, Sodium 205mg, Fat 25.1g, Carbohydrate 25.7g, Fiber 5.8g, Protein 8.8g, Cholesterol 10mg
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.
BEET-ORANGE SALAD
Steps:
- Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.
Nutrition Facts : Calories 211 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 96 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 3 grams, Sugar 14 grams
BEET AND BLOOD ORANGE SALAD
Provided by Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
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.
BLOOD ORANGE AND FENNEL SALAD
Make and share this Blood Orange and Fennel Salad recipe from Food.com.
Provided by Lennie
Categories Fruit
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Use a sharp knife to remove orange peel.
- Cut oranges into segments, removing all the white pith.
- Slice end from fennel and remove shoots from top (reserve shoots).
- If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
- Cut in half and thinly slice.
- In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
- Arrange fennel slices and orange segments on individual serving dishes.
- Drizzle dressing over salads and garnish with reserved fennel fronds.
Nutrition Facts : Calories 187.2, Fat 13.8, SaturatedFat 1.9, Sodium 179.3, Carbohydrate 16.6, Fiber 4.4, Sugar 9.2, Protein 1.8
FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE
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
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, ORANGE AND ARUGULA SALAD
The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
- Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams
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BLOOD ORANGE, BEET, AND FENNEL SALAD RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (38)Estimated Reading Time 1 minServings 4-6
- 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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