A Light And Fresh Winter Salad!
Winter brings an abundance of vibrant citrus—blood oranges, mandarins, cara caras, and even exotic finds like makrut limes and Buddha’s hand. Their bright, juicy flavors and bold colors make them perfect for fresh, exciting dishes that celebrate the season.
This winter citrus and fennel salad with beets is a perfect example of how contrasting flavors and textures can create something truly spectacular.
Why This Recipe Works
The sweetness of cara cara oranges balances the tartness of blood oranges, while thinly shaved fennel adds a crisp, refreshing bite. Earthy, roasted beets provide a natural sweetness that tempers the acidity of the citrus, creating a balanced dish. Also, it’s just plain delicious!
For more easy, delicious salad recipes, consider trying my spinach salad with strawberries and roast chicken, this arugula salad with goat cheese and raspberries, or my frisée salad with crab and oranges.
Instructions
- Garnish & Serve: Scatter fresh herbs over the top, along with optional pomegranate seeds for extra texture. Serve immediately and enjoy!
- Prepare the Beets: If you haven’t already roasted them, wrap whole beets in foil and roast at 400°F for about 45 minutes, or until tender. Let cool, then peel and slice thinly.
- Assemble the Salad: Arrange the sliced oranges, fennel, and beets on a serving platter, layering them for a visually appealing presentation.
- Season & Dress: Drizzle with olive oil and balsamic vinegar. Sprinkle with flaky sea salt and freshly ground black pepper.
Expert Tips!
- Choosing citrus: Use a mix of sweet and tart varieties to balance flavors.
- Fennel prep: If the anise flavor of fennel is strong, soak the shaved pieces in ice water for 10 minutes to mellow out.
- Make it a meal: Add burrata, goat cheese, or a handful of toasted pistachios.
- Dressing alternative: Swap balsamic for a honey-lime vinaigrette for a different twist.
Make-Ahead, Storage, & Serving Ideas
- Make-Ahead: Roast and slice the beets in advance and store them in an airtight container in the fridge for up to 3 days.
- Storage: While best enjoyed fresh, leftovers can be stored in the fridge for up to 1 day. The citrus may release some juice, so drain before serving.
- Serving Suggestions: Pair with grilled fish, roasted chicken, or a hearty grain dish for a complete meal.
The beauty of this winter citrus and fennel salad is in its simplicity. With just a few seasonal ingredients, you can create a dish that is fresh, elegant, and bursting with flavor. Whether you’re serving it as a light appetizer, a side dish, or a refreshing contrast to richer winter meals, this salad is a celebration of color, texture, and taste—art on a plate.
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Winter Citrus Salad with Roasted Beets & Fennel
Equipment
Ingredients
- 1 bunch red beets, about 4-5
- 1 bunch golden beets, about 4-5
- Extra virgin olive oil
- Kosher salt
- 2 blood oranges
- 2 cara cara orange
- 1 head fennel
- 2 tsp aged balsamic vinegar
- flaky sea salt
- Freshly ground black pepper
- ¼ cup chives, thinly sliced
- ¼ cup fresh mint
- ¼ cup fresh tarragon, thinly sliced
Instructions
- Roast the beets. Preheat oven to 425F. Place 2 beets at a time on a sheet of aluminum foil, then drizzle with a teaspoon of olive oil and sprinke lightly with Kosher salt. Wrap tightly, then repeat with remaining beets. Place all packets on a large rimmed baking sheet, then roast until tender, about 45-60 minutes, then cool.
- Segment the citrus. Meanwhile, peel and segment (or cut into circles) the blood oranges and cara cara oranges. Place segmented fruit into a small bowl, then squeeze the excess juice remaining from membranes on top.
- Prepare the fennel. Peel the fennel by removing and discarding the outer layer. Slice the bulb in half and cut out the core on both sides. Thinly slice the fennel and place in a bowl filled with ice water until you're ready to plate.
- Peel the beets. When the beets have cooled for ~10 minutes, use an old kitchen towel or a couple paper towels to gently rub off the skin; it should come off easily. Slice the beets into segments and/or circles.
- Assemble, then serve! Layer the beets, citrus, and fennel on top of each other. Drizzle with 2 tsp olive oil, 2 tsp balsamic vinegar, then season with flaky sea salt and freshly ground black pepper. Finish with a heavy sprinkling of fresh herbs. Serve immediately or at room temperature.
I miss portion size in nutritional values. I also miss how many portions in recipe
Hi Patricia — I hear you. This is a very old recipe (in fact, one of the first I published back in 2018!) and is in desperate need of an update. However, the number of servings (4) is listed on the recipe card right next to the calories per serving. You can simply divide the salad into four equal portions or divide it into two dinner-size portions and double the listed nutritional facts. Hope this helps. Kindly, Ari