Blood Orange, Beet, and Fennel Salad Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

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

Ingredients

Makes 4 to 6 servings

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

Step 1
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.
Step 2
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.
Step 3
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.

Reprinted with permission fromWhat's for Dinner? Delicious Recipes for a Busy Lifeby Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherCURTIS STONEis the author of five cookbooks and the host ofTop Chef Masterson Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column forMen's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.

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Reviews (27)

This is such a wonderful salad. It's great with a fairly right meal to lighten it and provide a bit of freshness. I let it marinate a bit longer than the recipe states so the fennel and onion marinate and soften. It got raves.
- Deb LA
- Los Angeles, CA
- 12/25/2021
Made this numerous times, always fabulous. Made for a large dinner party on a bed of baby greens - rave reviews
- martamohan
- Sugar Land, TX
- 1/2/2020
Elegant and wonderful with Moroccan food.
- steingld1
- Santa Monica, CA
- 6/15/2015
I made this recipe exactly as written and it was fabulous. Please be sure to buy high-quality produce for this recipe otherwise you may not have the same results.
- mybuddytank
- Boston, MA
- 4/3/2015
Have made this salad numerous times, I have always set it on mixed greens and have changed ingredients depending on what I have on hand. I love the flavors and we often have it as dinner. I always include the onions, beets, mixed greens and whatever oranges are available - always great
- martamohan
- Sugar Land, TX
- 1/15/2015
Not bad, but not that memorable. Don't think I'll make it again.
- linder023
- Hoboken, NJ
- 12/26/2014
This truly is one of my favorite recipes. I can't even count how many times I've made it. I've stuck straight to the recipe and it turns out beautifully. I've added a few things here and there (chopped beet greens, torn spinach), and subbed out citrus when some weren't available (using grapefruit or mandarin), and the results are always stunning.
- gwinivere
- California
- 2/3/2014
Fantastic! Can only find blood oranges (Moro variety) in January and February so I plan to make this then.
- Camanogirl
- Phoenix, Arizona
- 1/20/2014
Lovely medley of flavors and looks pretty on the plate. I will definitely be making this again.
- pixienoelle
- Pennsylvania
- 12/20/2013
I have made this many times and never tire of it. I always serve it over baby greens tossed with the dressing and it makes a wonderful dinner or lunch meal. I also add candied pecans and cut the beets and oranges quickly in slices or cubes. I do not always find the blood oranges and it tastes great with regular oranges as well
- martamohan
- Sugar Land, TX
- 12/16/2013
I made this dish a few times last year, and this year it's become in a good rotation! Great for a dinner salad, fancy potluck, or midweek lunch pick-me-up. It's a wonderful combination of flavors and textures.
- gwinivere
- 3/13/2013
This method for cooking beets is excellent - they turned the color of merlot and were tender and sweet. I made it with pears because that was what is ripe in the garden right now. All other ingredients were fresh from the garden and a nice, refreshing combination. I marinated the beets in the citrus juice and sea salt.
- FarmerJan
- Yakima
- 8/9/2012
Loved it! I will definitely be making it again soon.
- Briannahess
- 5/22/2012
Just perfect, beautiful and tasty. Used walnut oil - delicious!
- Anonymous
- Montreal, Canada
- 4/9/2012
Made this a couple of weeks ago. It was wonderful as per the recipe! A couple of nights ago, I tried making a variant by adding some radishes and using a pomegranate dressing, even better.
- jakemacz
- Slidell, LA
- 3/12/2012

Ingredients

Step 1

Step 2

Step 3

Reviews (27)