Go Back
–+ servings

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.
No ratings yet
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine Moroccan
Servings 4 servings

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
 

Keyword appetizers, dairy-free, gluten free, lunch, main course, salad, side dish, sneaking veggies!, vegan, vegetarian