Blood Orange, Beet, and Fennel Salad Recipe!

Blood Orange, Beet, and Fennel Salad Recipe!

How to Make Blood Orange, Beet, and Fennel Salad
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MORE INFO

This Blood Orange, Beet, and Fennel Salad recipe is perfect for summer. It’s a fancy, colorful dish that’s perfect to impress any guest you have over. It’s bright, light, healthy, and full of nutrients. Enjoy it with my chimichurri steak and roasted potatoes recipe here:

Love, Matthew ♡
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RECIPES
Blood Orange, Beet, and Fennel Salad
Servings: 4-6
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
INGREDIENTS
Seared, Golden Potatoes with Chimichurri Sauce.
Blood Orange, Beet, and Fennel Salad
4 oz red beets (about 2-4)
4 oz golden beets (about 2-4)
4 tablespoons Olive oil, divided
Kosher Salt, to taste
Black Pepper, to taste
2 blood oranges, segmented, or peeled and sliced.
2 oranges, segmented, or peeled and sliced.
1 tablespoon chimichurri sauce
2 tablespoon lemon juice
1 tablespoon honey
2 tablespoons oil
½ red onion, sliced thinly
½ fennel bulb, sliced thinly
parsley, for garnish
maldon salt, for garnish

PREPARATION
Preheat oven to 400°F (200°C)
Before doing any chopping/prepping cook your beets. In a small 9×13 baking dish place the beets, rub olive oil and salt all over the beets. Wrap in with aluminum foil, add lemon juice or wine, Cover with ½ way with water, and bake for 2 hours or until fully tender. Chop all the rest of your produce. .
Once the beets are tender, peel them and sliced them in large chunks.
To a medium bowl add the chimichurri sauce, lemon juice, olive oil, and mix to form the salad dressing. Add the sliced red onion, sliced fennel, segmented oranges and blood oranges. Toss to combine.
Onto a platter, scatter the baked beets, top with the blood orange and fennel salad. Garnish parsley and maldon salt.
Enjoy!

#vegan #recipe #healthy
© 2019 Matthew Francis
© 2019 Francis Film, LLC