Cooking Lesson #419: Beet, Blood Orange & Fennel Salad With Blood Orange Vinaigrette
Joan’s Healthy Recipes
How you doin’? Writing and testing new recipes several times a week is a monumental task. I’m not complaining, but I am always grateful when people send in some of their recipes that they would like memorialized on the Perspectives’ Survival Guide website. Here is one of those recipes—Beet, Blood Orange & Fennel Salad—that was sent to us from the fine people at Gelson’s Markets in California.
This salad is the harbinger of healthful eating. It’s dressed in a tart citrus vinaigrette with touches of fresh mint. It is a great companion for earthy sweet beets and Spanish-style blood oranges. We’ve topped the beets with slices of blood orange, onions, roasted fennel and chèvre (goat cheese)—so every forkful of salad is a delightful mix of sweet, tart, crunchy and creamy.
Between the golden beets, the blood orange, and the bright green mint, this is a gorgeous salad, and ideally, it should be enjoyed with family as a side or entrée salad. As light and refreshing as it is, the beets give it a certain earthy flavor with hearty versatility. Try pairing this salad with a grilled salmon fillet or slices of rotisserie chicken.
Prep time: 45 minutes
Cook time: 1 hour
Cool time: 45 minutes
Yield: 4 servings
2 medium golden beets
1 bulb fennel, quartered and sliced ½-inch strips, fronds reserved
1 tablespoon olive oil
2 blood oranges, peeled and sliced 1/4-inch thick
1/2 cup red onion, sliced very thin
2 ounces chèvre
1 tablespoon shredded fresh mint
Flakey sea salt and freshly ground black pepper, to taste
Blood Orange Vinaigrette
2 tablespoons minced shallot
1 tablespoon lemon juice
2 tablespoons blood orange juice
1 tablespoon champagne vinegar (rice vinegar also works)
1/4 cup olive oil
1/2 tablespoon chopped mint
Freshly ground black pepper, to taste
Sea salt, to taste
ChefSecret: This salad has great staying power—it doesn’t wilt. It’s a great salad to take to a tailgate, brunch or dinner party or a barbecue.
Quip of the Day: “I normally knock on the fridge door before I open it, just in case there’s a salad dressing.” Get it?
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.
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©Perspectives/The Consulting Group, Inc., 2022
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