Blood Orange, Beet, And Fennel Salad
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°
2
Wash beets, leaving some water on skins
3
Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour
4
Let cool
5
Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard
6
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
7
Slice remaining blood orange and Cara Cara orange crosswise into thin rounds
8
Place sliced oranges in bowl with the segments
9
Add lemon juice and lime juice
10
Peel cooled beets
11
Slice 2 beets crosswise into thin rounds
12
Cut remaining 2 beets into wedges
13
Strain citrus juices; reserve
14
Layer beets and oranges on plates, dividing evenly
15
Arrange fennel and onion over beets
16
Spoon reserved citrus juices over, then drizzle salad generously with oil
17
Season to taste with coarse sea salt and pepper
18
Let salad stand for 5 minutes to allow flavors to meld
19
Garnish salad with cilantro leaves
20
Preheat oven to 400°
21
Wash beets, leaving some water on skins
22
Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour
23
Let cool
24
Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard
25
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
26
Slice remaining blood orange and Cara Cara orange crosswise into thin rounds
27
Place sliced oranges in bowl with the segments
28
Add lemon juice and lime juice
29
Peel cooled beets
30
Slice 2 beets crosswise into thin rounds
31
Cut remaining 2 beets into wedges
32
Strain citrus juices; reserve
33
Layer beets and oranges on plates, dividing evenly
34
Arrange fennel and onion over beets
35
Spoon reserved citrus juices over, then drizzle salad generously with oil
36
Season to taste with coarse sea salt and pepper
37
Let salad stand for 5 minutes to allow flavors to meld
38
Garnish salad with cilantro leaves