Shaved Beet, Fennel, and Orange Salad

 

Salad Recipe: EASY Winter Citrus, Beet & Fennel Salad by Everyday Gourmet with Blakely

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Sicilian Blood Orange, Fennel, Red Onion & Mint Salad with Citrus Vinaigrette

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Roasted Beet Fennel Feta and Mint Salad

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Sicilian Fennel and Orange Salad

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Fennel and Orange Salad | Fennel salad recipe

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Shaved Fennel, Orange, and Beet Salad. This healthy salad stars a classic restaurant dish combination of shaved fennel bulb, fresh orange slices, and roasted beets, with a bright citrus mint vinaigrette to bring it all together. It’s so fresh and flavorful! Course Salad.

Cuisine American. In a small bowl, whisk olive oil, vinegar, honey, and orange zest together until combined. Gently toss orange segments, beet and fennel slices with dressing.

Season to taste with salt and pepper. Top salad with reserved fennel fronds (leaves) and serve immediately. Cut each beet into quarters. Cut a thick slice off the top and bottom of each orange. Stand the orange upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane.

Holding the orange. 1 – 1 ½ pounds cooked beetssteamed or roasted, peeled and cut into wedges. 2 oranges ( feel free to sub 1 blood orange), peeled, cut into bite sized pieces. 1 medium fennel bulb, cored and shaved thinly. ⅛ – ¼ cup thinly sliced red onion. ⅛ cup fresh dill or mintchopped. ⅛ cup fresh italian parsley – chopped.

Orange Beet Fennel Salad So back to spring. I love this springy, beautiful salad with 2 of my favorite vegetables, beets and fennel. Start with either shaved or chopped fennel (mm-m-m, I can smell it just writing about it), red onions, salt and pepper. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets.

Spoon reserved citrus juices over, then drizzle salad generously. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets.

Spoon reserved citrus juices over, then drizzle salad generously. Metric. Note: Recipe directions are for original size. 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) 1/2 cup crumbled goat cheese. Preparation 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. Slice the beets, cucumber, and fennel on the thinnest setting with a mandoline or very carefully with a knife.

Place in a large bowl and toss with the dressing.

List of related literature:

Another salad we have enjoyed combines sliced fennel, peeled orange sections, greens, and a dressing of olive oil, orange juice and red wine vinegar.

“The Frog Commissary Cookbook” by Steven Poses, Ann Clark
from The Frog Commissary Cookbook
by Steven Poses, Ann Clark
Crown, 2013

Beet and Potato Salad — Cooked beets cut in lozenge shapes, and potatoes likewise; kept separate, but seasoned alike with oil, vinegar, pepper, salt and minced onion; mixed together and garnished with parsley or celery at time of serving.

“The Steward's Handbook and Guide to Party Catering” by Jessup Whitehead
from The Steward’s Handbook and Guide to Party Catering
by Jessup Whitehead
J. Anderson & Company, printers, 1889

Peel and cut each beet: Add dressing to fennel mixture; toss lengthwise in half, then cut each half well to coat with dressing.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Combine the arugula, turkey, avocado, cranberries, tomatoes, and dressing in a large mixing bowl and toss gently to coat.

“What to Eat When You're Pregnant: A Week-by-Week Guide to Support Your Health and Your Baby's Development” by Nicole M. Avena, PhD
from What to Eat When You’re Pregnant: A Week-by-Week Guide to Support Your Health and Your Baby’s Development
by Nicole M. Avena, PhD
Potter/Ten Speed/Harmony/Rodale, 2015

To use young dandelion greens in a salad, dress them with a shallot vinaigrette and toss with thinly sliced fennel, citrus, crumbled feta or ricotta salata cheese, and chopped pistachios.

“The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini” by Cara Mangini
from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
by Cara Mangini
Workman Publishing Company, 2016

This colorful salad is full of contrasting flavors; the apricots add a hint of sweetness and tanginess and cut through the rich avocado and prosciutto.

“Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity” by Ivor Cummins, Jeffry Gerber
from Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity
by Ivor Cummins, Jeffry Gerber
Victory Belt Publishing, 2018

• To make a simple salad, thinly slice a fennel bulb and toss it with orange sections, thinly sliced red onion, arugula, and a mild vinaigrette.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

TO MAKE THE SALAD: Toss the greens, fennel, radishes, basil, mint, fennel, oregano, and orange segments in a large bowl to blend.

“MasterChef: The Ultimate Cookbook” by The Contestants and Judges of MasterChef
from MasterChef: The Ultimate Cookbook
by The Contestants and Judges of MasterChef
Rodale Books, 2012

Most ofthe leafy salads in this chapter, made with greens like spinach and lettuce as well as arugula, radicchio and endive, are dressed with oil and vinegar (or lemon juice) and are intended to be served in the Italian fashion.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Combine escarole, radicchio, red onion, and fennel in a serving bowl; add vinaigrette; toss well.

“The Martha Stewart Living Cookbook: The Original Classics” by Martha Stewart Living Magazine
from The Martha Stewart Living Cookbook: The Original Classics
by Martha Stewart Living Magazine
Potter/Ten Speed/Harmony/Rodale, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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16 comments

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  • I prepared this dish this morning so it would “marinate” enough for lunch and it was delicious! In order to reinforce the taste of orange, I added a teaspoon of zest. Let me tell you it was an explosion of flavours and textures. I saved some for tonight and added some crushed pink peppercorn (it usually works wonderfully with some raw veggies) and… guess what? I’ve baked a foccacia barese to go with it!
    Thank you so much for the inspiration!:)

  • Mmmm, bloody oranges. Gave me the idea of adding in red ruby oranges instead. Also added in some unsalted crushed pistachios and dried chopped figs instead of raisins. Though the raisins would have probably been nice if I had any. Turned out great though!

  • I think fennel is underrated. I absolutely love it in salads! I usually do fennel, radish, cucumber, lemon, salt pepper and fennel fronds. That’s it and it’s fantastic! There need to be more fennel dishes in life haha.

  • Arrived here from your great TikTok. Digging the decaf mode here in contrast.

    As a lifetime skeptic of fruit in salads, I made this tonight as a dare to myself not having any familiarity with fennel and tarragon.

    What a shocking surprise! Bravo, Sonny. The flavor is unexpectedly subtle and the licorice notes really work. Thanks… and more please.

  • You are THE BEST… I have to tell you that you do not need to be critical of yourself…I really enjoyed watching this presentation on the Roasted Beet Fennel Feta & Mint Salad…AND, I’ve now subscribed and have sent the link to this video to a number of my friends & family, who love to cook GOOD FOOD & WILL ENJOY what you are sharing! You ROCK!

  • I adore this salad, so different to anything I have seen before, I make this a lot and get good responses from friends when I serve this at parties.

  • Loved your presentation and will definitely try your salad. My mother-in-law (Sicilian) introduced me to fennel and orange salad with just olive oil, salt and freshly ground pepper I have this dish often when fennel is in season. Your recipe with the roasted beetroot, feta, parsley, mint and hazelnuts is making my mouth water….fresh, delicious, healthy and low calorie it’s a winner for me thank you for sharing.

  • Nice recipe Sonny. I will def have to try this. I am a chef by trade so always looking for new recipes but hey that looked like much more than a tsp of agave lol!!! JK, nice job. Great job with the knife sharping too, people are always confused about this.

  • Beautiful recipe, nice looking and perfectly explained, I believe that it is tasty, all praise, Would you like to support my channel to a new friend? Thank you.

  • Yummers! I love fennel and orange salad with a sprinkling of pomegranate seeds. Must try it with the raisins. Love your recipes:-)

  • Oh Wow! Our fennel plot is just about ready for harvest and I have a few honey mandarins left on the tree. I’m going to make this like now!

  • Haha..Bloody orange.. The salad looks great and I can’t wait to try it. It also makes me think of two types of video ideas: 1. dishes with less than 5 ingredients. 2. dishes for upcoming colder month (not necessarily soup please) thank you!!!!

  • Taking into account that this video is a year old was surprised at the difference in your presentation energy. Love your work on TikTok and just getting started with your videos here. Always looking for dishes to surprise my wife with and will be adding this one to my list. �� Aaannnd I’m out!!!

  • Just a beautiful looking dish.! Today is such nice warm day and the snow has melted… this is the perfect way to celebrate the beginning of Spring. Thank you for sharing.:)

  • Thanks so much. I just found your channel today. I’m delighted to use some fresh mint, parsley, golden beets and fennel I have in my fridge for today’s salad, in the way you’ve shown here. Beautiful dressings spark my appetite and stimulate me to compose a salad or just pull out every vegetable I have and dip it into a bowl of deliciously balanced liquid magic. I look forward to seeing all your presentations.

  • I fell in love with this Salad on my Sicily Tour. Catania had the one that stood out over the others. Does the Salad have an official name? I asked this question a few times there. They just said salad.