Blood Orange Fennel & Beet Salad Recipe

Inspired by Corner Kitchen

Time1h 30m

Serves4

Blood Orange Supremes, Shaved Fennel, Roasted Beets, Red Onion, Radicchio, Feta, Chervil, Charred Orange Vinaigrette

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Ingredients

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Method

Preparation Instructions

Prepare the Beets

Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, until they are tender when pierced with a fork. Let cool, then peel and slice thinly.

Segment the Blood Oranges

Using a sharp knife, cut the top and bottom off each blood orange. Carefully cut away the peel and pith. Segment the oranges by cutting between the membranes and set aside.

Shave the Fennel

Remove the fronds from the fennel and slice it thinly using a mandoline or sharp knife. Place the shaved fennel in a bowl of ice water for 10 minutes to crisp it up.

Slice the Red Onion

Thinly slice the red onion and soak it in cold water for 10 minutes to mellow its flavor. Drain before adding to the salad.

Prepare the Vinaigrette

In a small bowl, whisk together the juice from one of the roasted blood oranges, 3 tablespoons of olive oil, salt, pepper, and a splash of vinegar. Adjust seasoning to taste.

Assemble the Salad

In a large bowl, combine the roasted beet slices, shaved fennel, radicchio, red onion, blood orange segments, and crumbled feta. Drizzle with the charred orange vinaigrette and toss gently to combine.

Garnish and Serve

Finish the salad with fresh chervil and serve immediately.