Earth Eats: Real Food, Green Living

Fennel, Beet And Blood Orange Salad With Citrus Vinaigrette

The more I learn about fennel, the more excited I am to grow it this year in my garden.

Beet, Fennel, and Blood Orange Salad in a Citrus Vinaigrette

Photo: Diana Bauman

Fennel has found a nice place for itself in this salad alongside cooked beets, blood oranges and red onions.

In my family, we eat a salad nearly every day. This time I decided to come up with something a little bit different using seasonal ingredients.

Introducing… Fennel

The more I learn about fennel, the more excited I am to grow it this year in my garden. (Yes, it’s the time of year that I have dirt and growing on my mind!)

It’s a delightful herb with a wonderful aroma of anise (black licorice). The bulb is usually eaten raw in salads or chopped and cooked like a root vegetable. The greens can be used as aromatic garnishes to top all kinds of dishes.

Fennel also has medicinal qualities: it aids in digestion, soothes colic in babies and is a remedy for coughs.

Harmony Of Flavors

It has found a nice place for itself in this salad alongside cooked beets, blood oranges and red onions.

To top it off, I made a citrus vinaigrette of freshly squeezed orange juice, infused with red onions and fennel.

Fennel, Beet And Blood Orange Salad With Citrus Vinaigrette

Ingredients

  • 1 large or 2 small red beets, boiled and sliced
  • 1 blood orange, peeled and segmented
  • 3/4 cup freshly squeezed orange juice
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon raw honey
  • 1/2 teaspoon salt
  • 1 tablespoon minced red onion
  • 1 tablespoon fresh fennel leaves
  • red onion, thinly sliced, to garnish
  • fennel leaves and shaved fennel from bulb to garnish

Cooking Directions

  1. For the vinaigrette, mix orange juice, olive oil, vinegar, honey, salt, onions and fennel in a dressing or mason jar. Allow flavors to meld in the refrigerator for at least one hour before using.
  2. On a plate arrange 4-5 slices of freshly boiled beets that have been cooled.
  3. Top with shaved fennel, sliced red onions and blood oranges. Drizzle with citrus vinaigrette and garnish with fennel leaves.

Diana Bauman

Diana Bauman created A Little Bit of Spain in Iowa to preserve her family's traditional Spanish recipes. She is an advocate of our local foods movement and spends her time urban homesteading and blogging about whole (REAL) foods.

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