Yield
8 Servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

Cut fennel bulbs into quarters, remove core and pull apart layers. Thinly slice each layer and transfer to bowl of collected orange juice; toss.

Step 4

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.

Step 5

Make vinaigrette: Whisk vinegar, lemon juice, salt, pepper and mustard. Slowly add both oils, whisking constantly.

Step 6

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.

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