This salad should actually be titled “roasted beet salad with shaved fennel, mint, cara cara and blood oranges with a balsamic blood orange vinaigrette.” Not only is that way too long, it’s a mouthful of words and not quite the blog friendly title.
Sometimes I forget how delicious the earthiness of a roasted beet can be. Beets have been on my mind lately. It could have been that each time I went to the grocery store I marvelled at the size of the gigantic beets in the produce section until I finally bought one. I like to build meals around one or two key ingredients. I let the ingredients reel me in and then create around that.
I built this salad around 1 ginormous beet, but you could probably use 3 – 4 normal sized beets for this recipe. It’s earthy, sweet, herbaceous and elegant. The blood oranges bring a nice sweetness to this recipe but you could sub in any kind of orange citrus if you’re unable to find blood oranges.
Roasted Beet Salad with Fennel and Blood Oranges
1 hour, 30 minutes
1 hour, 40 minutes
Servings: 6 servings
1 large beet (or 3-4 regular sized beets), peeled
1 tsp olive oil
sea salt and pepper to taste
1 bulb of fennel, sliced paper thin (I used the 1/16 setting on a mandolin)
2 blood oranges, segmented
1 cara cara orange, segmented
1 tbsp mint, chopped
Balsamic Blood Orange Vinaigrette
1/4 cup balsamic vinegar
1/4 cup olive oil
Juice of 1 blood orange
1 tbsp maple syrup
1 tsp of brown deli-style mustard
Preheat the oven to 400 degrees. Take your peeled giant beet and rub it with olive oil evenly coating it and then sprinkle it with sea salt and pepper. Wrap it up in tin foil and place on a baking sheet in the oven and roast for 90 minutes. In the meantime you’ll want to put together the vinaigrette. Add balsamic vinegar, olive oil, blood orange juice, maple syrup and mustard in a bowl and whisk to combine.
Once the beet is done roasting take it out of the oven and let it cool for about 15 minutes. Once cooled cut it into 1 inch sized cubes.
To assemble the salad, grab a large bowl, add the beets, thinly sliced fennel, segmented oranges and mint. Toss the salad with the vinaigrette and season with sea salt and pepper.