Orange Beet Fennel Salad
This Orange Beet Fennel Salad is healthy, delicious, and has a beautiful presentation to serve at a luncheon or dinner party!
Friends, I visited with a couple of my favorite friends in town yesterday after I had Jury Duty, and this little text message exchange later that day warmed my heart. I’m always inspired when I walk away from my visits with these ladies …
You see, we had this sweet little conversation about doing what you love in life. Never stop living or loving or blessing others!
Crocus & Daffodils
When I see the daffodils and crocuses coming up in my yard, I can’t help but think of new life, and that spring and Easter are right around the corner.
There’s really no excuse for staying in the doldrums of winter, is there? I realize that I’m in Oregon … but spring is coming!
We’ve been given so much!
Orange Beet Fennel Salad
So back to spring. I love this springy, beautiful salad with 2 of my favorite vegetables, beets and fennel.
Start with either shaved or chopped fennel (mm-m-m, I can smell it just writing about it), red onions, salt and pepper.
Top it off with fresh Cara Cara oranges and cooked beets. I buy Trader Joe’s Steamed & Peeled Baby Beets because they are so delicious and easy to use in recipes.
The salad’s not only gorgeous, but every bite is pure delight.
Enjoy, my friends!
More Fennel Salad recipes:
Citrus Fennel Avocado Salad {Foodie Crush}
Fennel and Celery Salad {Mark Bittman}
Shaved Fennel and Arugula Salad {Aggie’s Kitchen}
Follow Reluctant Entertainer | Sandy’s board Eat | Salads & Fruits on Pinterest.
Get the Recipe:
Orange Beet Fennel Salad
Ingredients
- 3 small red beets, cooked (I buy Trader Joe’s Steamed & Peeled Baby Beets)
- 2-3 Cara Cara oranges
- 3-4 cups fennel, chopped (2 large bulbs)
- 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
- 1 Tbsp. fresh orange juice
- 1 Tbsp. fresh lime juice
- Good-quality extra-virgin olive
- Coarse sea salt, such as fleur de sel (I buy this at Trader Joe’s)
- Freshly ground black pepper
- 1/4 cup loosely packed fresh cilantro, chopped
Instructions
- Place the fennel on a large tray. Layer the sliced onion on top. Drizzle with olive oil; salt and pepper.
- With a sharp knife, cut all peel and white pith from all oranges; discard and slice the oranges. Save 1/2 of 1 orange and squeeze juice from membranes into bowl, along with lime juice.
- Slice 2 beets crosswise into thin rounds. Layer beets and oranges on top of the fennel, dividing evenly.
- Spoon reserved citrus juices over, then drizzle salad generously with more oil. Season to taste with coarse sea salt and pepper.
- Garnish salad with cilantro leaves; serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
