Blood orange, beet, and fennel salad
By the Bon Appétit Test Kitchen – submitted by Lori, Yorkville CSA Sweet roasted beets and tart citrus fruit are a delicious and colorful combination. Adding fish or shellfish turns this into a great main dish.
Equipment
- Mandoline
Ingredients
- 2 medium red beets tops trimmed
- 2 medium golden beets tops trimmed
- 3 blood oranges
- 1 medium navel orange preferably Cara Cara
- 1 TBS fresh lemon juice
- 1 TBS 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)
- Good-quality extra virgin olive pumpkin seed, or walnut oil (for drizzling)
- Coarse sea salt such as fleur de sel or Maldon sea salt
- Freshly ground black pepper
- ¼ cup loosely packed fresh cilantro and/or chervil leaves
Instructions
- Click here for instructions (Bon Appétit)