Salad Recipe: EASY Winter Citrus, Beet & Fennel Salad by Everyday Gourmet with Blakely
Video taken from the channel: Everyday Gourmet With Blakely
Sicilian Blood Orange, Fennel, Red Onion & Mint Salad with Citrus Vinaigrette
Video taken from the channel: HomemadeItalianCooking
Roasted Beet Fennel Feta and Mint Salad
Video taken from the channel: Diana’s Place
Fennel and Orange Salad Recipe
Video taken from the channel: Fontana Forni USA
Blood Orange, Beet, and Fennel Salad Recipe!
Video taken from the channel: Matthew Francis
Sicilian Fennel and Orange Salad
Video taken from the channel: The Vegan Corner
Fennel and Orange Salad | Fennel salad recipe
Video taken from the channel: ThatDudeCanCook
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:
|from The Frog Commissary Cookbook|
|from The Steward’s Handbook and Guide to Party Catering|
|from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques|
|from What to Eat When You’re Pregnant: A Week-by-Week Guide to Support Your Health and Your Baby’s Development|
|from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini|
|from Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity|
|from The Tucci Cookbook|
|from MasterChef: The Ultimate Cookbook|
|from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating|
|from The Martha Stewart Living Cookbook: The Original Classics|