Mixed Baby Beet Salad With Blood Oranges Shaved Fennel And Chevrot Cheese Recipes

BLOOD ORANGE, BEET, AND FENNEL SALAD

Blood Orange, Beet, and Fennel Salad image

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

Provided by Bon Appétit Test Kitchen

Categories Salad Citrus Fruit Appetizer Roast Low Fat Vegetarian Low Cal Low Sodium Lunch Orange Fennel Root Vegetable Beet Winter Healthy Low Cholesterol Vegan Bon Appétit Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 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
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Steps:

Preheat 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. Let cool.
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.

BEET AND BLOOD ORANGE SALAD

Beet and Blood Orange Salad image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 red beets, each about 3 ounces
1/4 cup olive oil
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper
6 strips lemon peel
4 sprigs fresh thyme
6 ounces ricotta cheese
2 tablespoons buttermilk
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
Pinch Maldon or other sea salt
2 tablespoons toasted fennel seed
2 tablespoons chopped dehydrated black olives, or Kalamata or Gaeta olives
3 blood oranges, peel and pith removed, sliced 1/4-inch thick
1/4 cup toasted pistachios
2-3 tablespoons good-quality balsamic vinegar
Micro basil, for serving
Arugula or other edible flowers, for serving

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

Fennel, Beet and Orange Salad With Cumin Vinaigrette image

One of the things I love best about this refreshing salad is that it doesn't wilt, making it a a great choice for a potluck or a buffet. There's a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Provided by Martha Rose Shulman

Categories dinner, lunch, vegetables, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped cilantro
2 tablespoons lemon or lime juice
1/4 teaspoon sugar
1/2 teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
1/4 cup extra-virgin olive oil

Steps:

Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 8 grams

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Roasted Beet Salad with Orange Vinaigrette image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BEET, FENNEL AND MANDARIN ORANGE SALAD

Beet, Fennel and Mandarin Orange Salad image

Roasted beets and sweet oranges are dressed with a sherry-shallot vinaigrette in this flavorful salad.

Provided by Dole

Categories Trusted Brands: Recipes and Tips Dole

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 bunches baby red or gold beets
1 medium fennel bulb
1 (5 ounce) package DOLE® Spring Mix
1 (15 ounce) can DOLE® Mandarin Oranges, drained
4 sprigs fresh mint, chopped
1/2 cup shallot vinaigrette (recipe below)
½ cup crumbled goat cheese

Steps:

Preheat oven to 400 degrees F.
Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
Cool slightly; remove skin from beets and cut into wedges.
Trim off fennel leaves and stalk; cut into very thin slices.
Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
Sprinkle cheese over salad.

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