Blood Orange, Roasted Fennel and Beet Salad
This colorful citrus salad will brighten even the dreariest mid- winter day. When the forecast calls for snow, this melange of veggies will be a welcome and vibrant addition to your table. Keep it simple and vegan (pareve) as tangy and fragrant blood oranges balance the sweetness of the roasted golden beets. Or add a handful of toasted pine nuts and a crumbled salty cheese such as feta, ricotta salata or chevre, if you’d like, for a delicious pop of color and flavor.
If you can only imagine warm food at this time of year, this salad is also delicious when served warm!
For more on blood oranges, why they blush that gorgeous ruby red and why they are so darn healthy, click here.
This bright and bold salad is the perfect antidote to grey winter days. Try to source your citrus directly from southern orchards whenever possible.
This recipe is pareve (non-dairy), vegan, gluten-free.
- 1½ lbs. fennel bulbs (2 fist-sized fennel bulbs)
- 1 lb. golden beets
- 2 Tbs. extra virgin olive oil
- 2 Tbs. balsamic vinegar
- 3 blood oranges, peeled sliced into rounds
- 2 C. arugula
- Kosher salt and pepper
- Preheat oven to 400°.
- Rinse and slice fennel and beets into ½” thick slices.
- Place sliced fennel and beets on a baking sheet (optionally lined with a Silpat baking mat) and drizzle with olive oil and balsamic vinegar. Toss to coat the slices. Sprinkle with salt and pepper.
- Place in oven and roast for 30 minutes, carefully flipping the slices after 15 minutes.
- Remove and let cool for 10 minutes before tossing with arugula and blood oranges.
- Add a small drizzle of olive oil and season to taste with kosher salt and pepper before serving.