Directions:
- Preheat oven to 350°F. Trim beets and wrap separately in foil; crimp edges. Roast on a rimmed baking sheet until tender, 45 minutes to 1 hour.
- Cut a thick slice off top and bottom of each orange. Use a sharp knife to cut away peel and pith from fruit, slicing from top to bottom. Working over a bowl to catch juices, cut between membranes and remove orange segments. Drain on paper towels. Reserve juices.
- Cut fennel bulbs into quarters, remove core and pull apart layers. Thinly slice each layer and transfer to bowl of collected orange juice; toss.
- Remove beets from oven and carefully pull open foil. (Be careful: Hot steam will escape.) When cool enough to handle, hold under cold running water and rub off skins. Halve beets; cut each half into 1/4-inch-thick slices.
- Make vinaigrette: Whisk vinegar, lemon juice, salt, pepper and mustard. Slowly add both oils, whisking constantly.
- Assemble salad: Drain juice from fennel and toss fennel with 2 Tbsp. vinaigrette. Arrange fennel on salad plates and place oranges and beets on top. Drizzle remaining vinaigrette over salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.13 Kcal (830 kJ) | ||
| Calories from fat | 124.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.86g | 21% | |
|---|---|---|---|
| Sodium | 92.11mg | 4% | |
| Potassium | 620.23mg | 13% | |
| Total Carbs | 18.3g | 6% | |
| Sugars | 8.83g | 35% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 48.1mg | 80% | |
| Iron | 1.3mg | 7% | |
| Calcium | 76.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 92.18 Kcal (386 kJ) | ||
| Calories from fat | 58.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 21% | |
|---|---|---|---|
| Sodium | 42.86mg | 4% | |
| Potassium | 288.56mg | 13% | |
| Total Carbs | 8.51g | 6% | |
| Sugars | 4.11g | 35% | |
| Dietary Fiber | 2.42g | 21% | |
| Protein | 1.12g | 5% | |
| Vitamin C | 22.4mg | 80% | |
| Iron | 0.6mg | 7% | |
| Calcium | 35.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Orange and Mint Salad
Oranges, Garlic clove, halved, Salt, Dry mustard and 5 more.. -
Orange, Fennel and Watercress Salad
Red wine vinegar, Lemon juice, Dijon mustard, Salt, Pepper and 6 more.. -
Beet and Fennel Soup
Beets (about 1 lb), Water and 10 more.. -
Green Salad with Roasted Beets, Goat Cheese and Almonds
Beets, Unsalted butter, Sliced almonds, Salt and pepper and 7 more.. -
Beet and Fennel Soup
Beets (about 1 lb), Water, Onion (about 1 lb) and 9 more.. -
Roasted Salmon Salad
Red wine vinegar, Fresh lemon juice, Minced shallots and 14 more.. -
Creamy Vinaigrette
White wine vinegar, Fresh lemon juice, Plain yogurt and 8 more.. -
Orange and Peanut Salad
Seedless oranges and 11 more.. -
Orange & Black Olive Salad
Oranges, Red onions and 8 more.. -
Beef Marinade I
Vegetable oil, Soy sauce, White wine vinegar, Lemon juice and 6 more.. -
Marinated Flank Steak
Vegetable oil, Soy sauce, Red wine vinegar and 6 more.. -
Marinated Flank Steak
Vegetable oil, Soy sauce, Red wine vinegar, Lemon juice and 5 more.. -
Caesar Salad With Onion Bagel Croutons
Olive oil, Red wine vinegar, Lemon juice and 11 more.. -
Marinated Flank Steak
Vegetable oil, Soy sauce, Red wine vinegar and 6 more..
Also Try
-
Orange Salad with Beets and Fennel
Fresh beets, washed and trimmed of greens (red, golden, o... and 14 more.. -
Blood Orange, Beet, and Fennel Salad
Red beets, tops trimmed, Golden beets, tops trimmed and 10 more.. -
Beet, Fennel and Mandarin Orange Salad
Baby red or gold beets, Fennel bulb, Dole spring mix and 4 more.. -
Fennel, Beet and Orange Salad with Olives
Beets, trimmed, Grated orange peel, Dijon mustard and 6 more.. -
-
-
Beet, Blood Orange, Kumquat, and Quinoa Salad
Chopped green onions, Grated blood orange rind and 16 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
