Winter Citrus Salad with Roasted Beets & Fennel
This winter citrus and fennel salad is a perfect balance of sweet, tart, and earthy flavors with a gorgeous, vibrant presentation. The combination of juicy oranges, crisp fennel, and roasted beets creates a refreshing dish that’s both light and satisfying. Drizzled with olive oil, balsamic, and fresh herbs, it’s an effortless way to brighten up any meal! Vegan and gluten-free.
Servings: 4 servings
Calories: 118kcal
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.
Nutrition
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
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