Skip to content
Recipes

Roasted Beets, Citrus and Fennel Salad

A delicious combination of zesty citrus and roasted beets.

Ingredients
  • 3 medium oranges
  • 2 medium red beets, roasted and peeled
  • 2 medium gold beets, roasted and peeled
  • 2 small fennel bulbs, thinly sliced
  • 2 tablespoons (30ml) extra virgin olive oil
  • salt and pepper to taste

Optional: fennel fronds

Serves 4



Directions
  • Peel and remove the pith of each orange.
  • Slice the oranges into 1/2 inch (13 mm) thick rounds, slicing against the membrane. Set aside.
  • Slice the roasted and cleaned beets into 1/2 inch (13 mm) thick rounds. (it may be a good idea to wear gloves while handling the beets to avoid staining)
  • Divide and arrange the beets and oranges onto four salad plates and top with the sliced fennel.
  • Drizzle the top of each salad with olive oil and season with salt and pepper.
  • Top each salad with pieces of fennel fronds, if desired. Serve.
Share this
Share on FacebookShare on PinterestShare on TwitterEmail ThisPrint This