Dive into a world of vibrant flavors with our refreshing Orange Beet Fennel Salad! This colorful dish not only tantalizes your taste buds but also brings a burst of nutrition to your table. Imagine the earthy sweetness of roasted beets dancing with the zesty brightness of fresh orange segments, all harmonized by the crispness of fennel and the peppery bite of arugula. Perfect for a light lunch or as a stunning side dish, this salad is sure to impress your guests and elevate your culinary repertoire. Ready to discover how to create this masterpiece? Let’s get started!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beets, roasted and diced
- 1 orange, segmented
- 1 bulb fennel, thinly sliced
- 2 cups arugula
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly and wrap each individually in aluminum foil.
- Place the foil-wrapped beets on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender when pierced with a fork.
- Remove beets from the oven and let them cool for 10-15 minutes. Once cool enough to handle, carefully peel the skin and dice the beets into small, uniform cubes.
- While beets are cooling, prepare the orange by removing the peel and segmenting the fruit, carefully separating the flesh from the membranes.
- Trim the fennel bulb, removing the tough outer layers and stalks. Slice the bulb very thinly using a sharp knife or mandoline, creating delicate, translucent pieces.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- In a large serving bowl, spread the arugula as the base of the salad.
- Arrange the roasted beet cubes, orange segments, and thinly sliced fennel over the arugula.
- Sprinkle crumbled feta cheese evenly across the salad.
- Drizzle the prepared balsamic vinaigrette over the salad just before serving.
- Gently toss the salad to ensure even distribution of ingredients and dressing.
- Serve immediately and enjoy the vibrant, fresh flavors of the Orange Beet Fennel Salad.
Tips
- Roasting Beets: For perfectly roasted beets, ensure they are wrapped tightly in aluminum foil to retain moisture and enhance their natural sweetness. Adjust roasting time based on the size of the beets; larger ones may need a bit longer.
- Segmenting Oranges: To make segmenting easier, use a sharp knife to cut off the top and bottom of the orange. This creates a stable base. Then, carefully slice away the peel and pith before cutting out the segments.
- Fennel Preparation: When slicing fennel, a mandoline can help achieve thin, even slices. If you don’t have one, just use a sharp knife and take your time to get those delicate pieces.
- Dressing Balance: Taste your dressing before adding it to the salad. You can adjust the acidity by adding more balsamic vinegar or mellow it out with a touch more olive oil, depending on your preference.
- Serving Fresh: For the best taste, toss the salad with the dressing just before serving to keep the arugula crisp and fresh.
- Make Ahead: You can roast the beets and prepare the dressing in advance to save time. Just assemble the salad right before serving for maximum freshness!
Nutrition Facts
Calories: 165kcal
Carbohydrates: 15g
Protein: 4g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
