Blood Orange, Beet, and Fennel Salad
Blood Orange, Beet, and Fennel Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°.
Wash beets, leaving some water on skins.
Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour.
Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard.
Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes.
Slice remaining blood orange and Cara Cara orange crosswise into thin rounds.
Place sliced oranges in bowl with the segments.
Add lemon juice and lime juice.
Peel cooled beets.
Slice 2 beets crosswise into thin rounds.
Cut remaining 2 beets into wedges.
Strain citrus juices; reserve.
Layer beets and oranges on plates, dividing evenly.
Arrange fennel and onion over beets.
Spoon reserved citrus juices over, then drizzle salad generously with oil.
Season to taste with coarse sea salt and pepper.
Let salad stand for 5 minutes to allow flavors to meld.
Garnish salad with cilantro leaves.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.