Winter. It makes me think of the freezing temperatures, grey skies, and mountains covered with snow. But while everything seems to be asleep, nature offers us an incredible array of fresh vegetables and fruits. The colorful orange, fennel and beet salad celebrates winter fruits and brings a touch of sunny brightness to your table.
This beautiful salad combines a variety of tastes and textures: the sweet and herbaceous taste of beets, the tangy and tart flavor of oranges, the delicate and fresh aroma of fennel, and the different textures of vegetables with the crunchiness of pistachios.
WHY YOU WILL LOVE THIS RECIPE
– A slightly different winter salad that combines different aromatic flavors and textures.
– This colorful salad is easily customizable with the addition of cheese and mixed greens. Read on to learn more!
– It’s excellent if you are looking for a healthy side dish or salad that uses winter produces.
ORANGES, FENNEL AND BEET SALAD INGREDIENTS & VARIATIONS
To prepare this salad, you will need:
ORANGES
Oranges are part of winter citrus. Citrus fruits are in season during the winter. From tangerine and clementine to lime and grapefruit, just name it! There are several varieties of oranges:h
– Valencia, which are mostly sweet and great for juicing.
– Navel oranges are bitter compared to the other varieties and are therefore not suitable for juicing.
-Cara cara orange: usually they have a pinker color and they taste sweeter than other varieties, making them the perfect ingredients in salads.
– Finally, Blood Oranges, my favorite variety, which comes from Italy. They are usually grown in Sicily on the slopes of Mount Etna. The soil is rich in iron, so the flesh of the oranges has a darker color. These juicy oranges are great for juicing.
Oranges are a great source of vitamin C – one orange a day provides 100% of your daily requirement. They are also rich in potassium, which aids muscle recovery and balances heart function. You can use oranges in sweet preparation and in savory ones.
FENNEL
Fennel is a Mediterranean vegetable that is very common in Italy. It belongs to the carrot family, but while carrots grow underground, the fennel bulb grows upwards. Fennel is rich in nutrients, including iron and vitamin C. It also has a mild diuretic effect, making it a great vegetable to eat when you are feeling bloated.
Fennel is a tender and crunchy winter vegetable that is delicious eaten raw in salads, often paired with celery, apple or radicchio. You can also roast it and serve it as a main dish. My favorite is to gratinate fennel with butter, parmesan cheese and some fresh parsley.
BEETS
Beets or beetroot were cultivated in Ancient Egypt. For this reason, they are widely grown in the Middle East and the Mediterranean. There is a special variety of beet that is grown in the Veneto region, in the Chioggia area. Chioggia beets usually have a distinct red and white zoned root.
Beets are a high-sugar root vegetable and a good source of folic acid and potassium. Beets are delicious roasted, cooked, raw and chopped in salads. Another great way to eat beets is to clean, chop and saute their leaves. For this recipe use the classic red beets, they create a nice contrast with the rest of the vegetables.
PISTACHIOS
Pistachio kernels are widely available in the Middle East and are popular in Sicily which has been Arab-dominated for nearly a century. These kernels are one of the most vitamin B6-rich foods and 1 ounce of pistachios has more potassium than half a banana. They are delicious in desserts and they add a touch of crunch to savory preparations. Pistachio pesto and pistachio ice cream are 2 very popular Italian delicacies.
PARSLEY & MINT
I chose these herbs to add an extra touch of green and bring a bit of freshness to the flavor. You could also use dill of fennel fronds.
EVOO, APPLE CIDER VINEGAR AND ORANGE JUICE
They will be part of your simple vinaigrette along with salt and pepper.
ONIONS: you can use a red onion, thinly sliced on top.
HOW TO MAKE A COLORFUL ORANGE, FENNEL AND BEET SALAD
This salad is very easy to prepare. The only ingredient that takes more time is the beets.
Start by preparing the beets: I boiled the beets with the skin on for 30 minutes. I cooled them under running cold water, peeled them, and sliced them with a mandoline. While the beets are cooking, you can shave the fennel. I like to use my mandoline for this because it gives me evenly thick slices. I usually use less than ¼ inch thickness.
Continue to peel the orange and slice it with a sharp knife. Remove any white pith.In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, a few tablespoons of squeezed orange juice, salt and pepper. Chop the fresh herbs.
And now comes the fun part: assembling the salad! take a large bowl or a large plate. For a harmonious and beautiful presentation, I usually distribute the sliced ingredients as evenly as possible and with a rotation of their color. Assemble the orange section, the sliced fennel and sliced beets on a plate. Sprinkle the chopped pistachios on top and then sprinkle everything with the chopped herbs. Drizzle with the vinaigrette and serve.
My tip: I recommend assembling this salad just a few minutes before serving to avoid the beetroot staining the fennel when touched.
MORE DELICIOUS BEET RECIPES & MORE
Roasted Chicken Thighs with Fennel and Oranges
Smoked Salmon Fennel Mandarin Salad
RECIPE SUBSTITUTIONS AND VARIATIONS
You can substitute:
– the boiled beets with roasted beets or for a shortcut, consider buying beets sold in vacuum bags, it’s not my favorite option, but it works to make this salad in under 20 minutes.
– the pistachios with salted ones for a more savory taste or with roasted hazelnuts or pumpkin seeds.
– you can vary the herbs by using dill or fennel fronds, instead of the parsley and mint mix.
In terms of variations, this Orange, Fennel and Beet Salad is very versatile:
– If you love leafy green salads, add spinach, rocket, or kale. You will have a great winter bowl.
– If you want a more savory touch, I recommend adding some cheese. Since I am a cheese lover, I have several variations to suggest you, depending on what you are looking for:
- For a creamy, rich taste, go for goat cheese, which pairs exceptionally well with beets.
- For a Middle Eastern twist: add some grilled halloumi.
- If you prefer a briny and salty taste: feta cheese would be a perfect choice.
- Instead for a nutty and sharp flavor go for shaved pecorino cheese.
In case you would add cheese to this recipe, I recommend to modify the dressing by subbing the orange juice with honey.
If you are looking for more side dishes on the light side, check out the Roasted Cauliflower with Asiago cheese or The Little Italian Salad.
If you prefer a wholesome salad instead, the Nourishing Fall Salad with Kale, Carrots and Apple might be for you.
SERVING SUGGESTIONS
The colorful oranges, fennel and beet salad is a great side dish for grilled meat or fish. You could also add it to any of the pastas in my blog.
STORING SUGGESTIONS
I recommend you eating this salad as soon as it is ready. If you boiled the beets, they would stay good for 3 days in an airtight container in the refrigerator.
Please let me know in the comments how you like the Colorful Orange, Fennel and Beet Salad! I would really love to hear from you, and hope this dish will brighten up your winter days!
Ingredients
- ½ pound beets
- 1 bulb fennel
- 1/2 pound oranges
- 2 tsp parsley finely chopped
- 2 tsp mint finely chopped
- ¼ cup pistachios shaved
For the dressing
- 1½ tbsp olive oil extra virgin
- 2 tbsp orange juice
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp black pepper crushed
Instructions
- Start by preparing the beets. Boil the beets with the skin on for 30 minutes. Cool them under running water, peel them, and slice them with a mandoline (see notes).
- While the beets are cooking, you can shave the fennel. Aim to slice the fennel I usually useless than ¼ inch thickness (see notes).
- Continue to peel the orange and slice it with a sharp knife.
- Prepare the vinaigrette by whisking together EVOO, apple cider vinegar, a few tablespoons of squeezed orange juice, salt and pepper. Set aside.
- Chop the parsley and mint together.
- Assemble the salad as evenly as possible for a harmonious and beautiful presentation. Sprinkle the chopped pistachios on top and then sprinkle everything with the chopped herbs. Drizzle with the vinaigrette and serve (see notes).
Notes
- For a shortcut, consider buying beets sold in vacuum bags, it’s not my favorite option, but it works to make this salad in under 20 minutes.
- I like to use a mandoline to shave the fennel, as it gives me evenly thick slices.
- I recommend assembling this salad just a few minutes before serving to avoid the beetroot staining the fennel when touched.
Nutrition
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Molto invitante e adatta alla stagione!