Introduction
This vibrant Blood Orange, Beet, and Fennel Salad is a perfect blend of sweet and tart flavors. Its refreshing taste makes it an ideal dish for any meal or as a delightful side salad that complements various main courses. The combination of bright citrus with earthy beets and fresh fennel creates a harmony that’s both visually stunning and delicious to the palate.
Tips for this recipe
– For best results, slice your vegetables thinly on a mandoline slicer for even texture.
– Use fresh citrus juices directly from oranges; they carry more flavor than bottled options.
– To avoid discoloration of the beets and fennel, dress just before serving.
– When selecting oil, consider the taste profile that will best enhance your salad’s unique combination of ingredients.
Why you will love this recipe
This Blood Orange, Beet, and Fennel Salad is a testament to the beauty found in simplicity and seasonal produce. Its delightful balance between sweet, earthy, and zesty tones not only invigorates your taste buds but also provides health benefits from nutrient-rich vegetables. The vibrant colors and refreshing flavors make it a standout salad that’s both nourishing and satisfying.
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 oil or pumpkin seed 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 cilantrom and/or chervil leaves
Adviced equipments
– Mandoline Slicer/Cutter
– High-Speed Blender (for making citrus juice)
– Reusable Silicone Salad Spinner (optional for washing beets and vegetables)
– Salad Dressings Mixer or Shaker Bottle (for combining dressing ingredients)
– Stainless Steel Salad Bowls
– Ceramic Knife Block Set (Optional, for cutting citrus and fennel)
– Spatula or Scraper (for cleanup)
– Salad Forks (for tossing the salad)
– Kitchen Cleanup Gloves (Optional, for safety during preparation)
– Wooden Salad Boards (Optional, to prepare and present the dish)
History of the recipe
The combination of blood oranges, beets, and fennel is a modern twist on ancient culinary practices. Beets have been cultivated for thousands of years across various cultures due to their nutritional benefits and versatility in cooking. Fennel’s use dates back even further, with archaeological findings indicating its consumption over 3000 years ago by civilizations like the ancient Greeks. Blood oranges, however, are a more recent development; they were first cultivated in Brazil in the late 19th century and have since gained popularity for their unique taste and striking color.
Fun facts about this recipe
– The distinctive deep red of blood oranges is not from food dye but results from a high concentration of anthocyanins, the same compounds that give berries and red wine their vibrant hue.
– Fennel bulbs are rich in fiber and various vitamins and minerinas, making them an excellent addition to this salad both for nutrition and flavor.
– Beets come in a variety of colors – not just the common red, but also white, golden, and striped varieties which can add more visual interest to your dish.
– This recipe is perfect for showcasing local and seasonal produce, aligning with sustainable cooking practices by using fresh ingredients at their peak of flavor.
