Roasted Beet Salad with Fennel & Citrus
|January 15, 2012||Posted by Ashley Marie under Apps & Small Bites, Food, Salads|
Because I can’t promise dinner will follow the same suit.
Use any type of beets that you can find. Or whatever most tickles that fancy of yours. I used a variety of red, candy-striped, and golden. As for the citrus, blood oranges work best, but if you can’t find them, use red navel. They’re sweeter and redder and are to beets what butter is to bread.
What my mother and I love most about this salad is it’s simplicity, it’s health benefits, it perfect meld of flavors, and it’s flat out visual beauty. It’s fresh and light, yet the hearty roasted beets make for a perfect lunch or before-dinner appetizer.
Adapted from Bon Appetit
Serves about 4
2 each small red beets, tops trimmed
2 each small golden beets, tops trimmed
2 each small candy-striped beets, tops trimmed
2 each blood oranges
2 each navel oranges (I like Cara Cara)
1 tablespoon fresh lemon juice
1 each lime, juice and zest reserved
2 each small fennel bulbs, thinly sliced (use a mandolin if you have one)
1 each small red onion, thinly sliced
Good-quality extra-virgin olive oil, for drizzling (please, please try Frantoi Cutrera’s “Primo” D.O.P. version)
Sea salt and freshly ground black pepper, to taste
Cilantro leaves, for garnish
Preheat oven to 400 degrees. Wash and individually wrap beets in foil. Roast on a baking sheet for 30-40 minutes, or until tender. Let cool.
Meanwhile, remove the peel and white pith from the oranges. Slice one blood and one navel orange into thin rounds, and the other two oranges into segments. Combine the oranges in a bowl, and squeeze the remaining juice from the left over membranes. Add the lemon juice, lime juice, and zest and gently combine.
Peel the skins from the cooled beets. Randomly cut the beets into wedges, halves, and thin rounds. Layer the beets and citrus on four plates. Top with fennel and onion, and spoon leftover juices over top. Drizzle the salad with olive oil, and season to taste with salt and pepper. Garnish with a few sprigs of cilantro and serve immediately.