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Blood Orange, Beet, and Fennel Salad

Blood Orange, Beet, and Fennel Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant blood orange, beetroot and fennel salad is a celebration of seasonal winter produce. The recipe combines earthy roasted red and golden beetroot with the sharp, sweet notes of citrus, creating a dish that is as visually stunning as it is delicious. The additions of crisp fennel and mild red onion provide a refreshing crunch, while a generous drizzle of quality oil ties the complex flavours together. It is an elegant way to brighten up the table during the colder months.

As a naturally vegan dish, it works beautifully as a sophisticated starter for a dinner party or a light, nutrient-dense lunch. The inclusion of both wedges and rounds of beetroot adds a professional, textured finish to the plating. For the best results, use a high-quality sea salt and fresh herbs like chervil to enhance the delicate aniseed notes of the fennel.

Ingredients for Blood Orange, Beet, and Fennel Salad

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 matsked färsk citronsaft
1 matsked färsk limejuice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 80ml )
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt
nymalen svartpeppar
1/4 cup loosely packed fresh coriander and/or chervil leaves

How to make Blood Orange, Beet, and Fennel Salad

Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavours to meld. Garnish salad with coriander leaves.

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