Beet & Orange Salad

This vibrant Mediterranean salad combines earthy roasted beets, sweet orange segments, and crisp fennel in a bright citrus dressing. It's a perfect balance of sweet, earthy, and invigorating flavors that makes an elegant side dish or light meal.

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Course: Appetizer, Side Dish

Cuisine: Mediterranean

Keyword: Salad

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings:

Calories: 95kcal

Equipment

Ingredients

4 red or golden beets about 1/2 lb
2 oranges
1 fennel bulb
2 tsp olive oil
2 tsp orange-infused olive oil
1 tsp red wine vinegar
Salt and black pepper to taste
Optional: fresh herbs dill, parsley, toasted almonds or goat cheese
Lettuce leaves for serving

Instructions

Preheat oven to 350°F.
Toss beets with olive oil and roast in a baking dish for about 1¼ hours until tender.
Allow beets to cool, then peel and quarter them.
Peel oranges and remove white membrane, then segment over a bowl to catch the juice.
Trim fennel bulb, quarter, and slice thinly.
Combine beets, orange segments, sliced fennel, reserved orange juice, orange-infused olive oil, red wine vinegar, salt, and pepper in a large bowl and toss gently.
Serve salad on lettuce leaves and top with optional fresh herbs, toasted almonds, or goat cheese if desired.

Notes

Make the salad ahead and chill for several hours to allow flavors to meld together

Use a mandolin slicer for uniformly thin fennel slices

Wear gloves when handling beets to prevent staining your hands

Substitute regular olive oil if orange-infused olive oil is unavailable

Roasted beets can be prepared up to 3 days in advance and stored in the refrigerator

For extra flavor, try adding a pinch of orange zest to the dressing

Nutrition