Winter citrus salad with fennel and roasted beets
The best way to highlight winter citrus is this quick and simple salad with beets, blood oranges, and cara cara orange! Serve with fennel and lots of fresh herbs for a healthy, light meal!
Servings: 4 servings
- 1 bunch red beets about 4-5
- 1 bunch golden beets about 4-5
- 2 blood oranges
- 2 cara cara orange
- 1 head fennel
- flaky sea salt
- Freshly ground black pepper
- ¼ cup chives thinly sliced
- ¼ cup mint
- ¼ cup tarragon thinly sliced
Preheat oven to 425 F. Place 2 beets at a time on a large sheet of aluminum foil, then wrap tightly. Repeat with remaining beets. Place all packets on a large rimmed baking sheet, then roast until tender, about 45-60 minutes, then cool.
Meanwhile, peel and segment (or cut into circles) the blood oranges and caras. Place segmented fruit into a small bowl, then squeeze the excess juice remaining from membranes on top.
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.
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.
To plate: layer the beets, citrus, and fennel on top of each other. Drizzle with olive oil and balsamic, then season with maldon sea salt and freshly ground black pepper. Finish with a heavy sprinkling of fresh herbs. Serve immediately or at room temperature.
Calories: 118kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 891mg | Fiber: 8g | Sugar: 15g | Vitamin A: 644IU | Vitamin C: 55mg | Calcium: 121mg | Iron: 3mg