Blood Orange, Fennel, and Beet Salad

Inspired by a Bon Appetit recipe you can find here. The original recipe has you roast the beets, peel, cool, then chop. I cut this step out by using Love Beets Organic Cooked Beets. The original recipe called for cilantro or chervil but I use mint. Note to self: Next time put over arugula and add goat cheese.

INGREDIENTS

• 3 medium cooked red beets, thinly sliced

• 2 blood oranges

• 2 medium navel orange 

• 1 tablespoon fresh lemon juice

• 1 tablespoons fresh lime juice

• 1/2 small fennel bulb, very thinly sliced

• 1/4 red onion, very thinly sliced or diced

• Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)

• Coarse sea salt and freshly ground black pepper

• 1/4 cup loosely packed mint

What To Do

Cut all peel and white pith from all oranges. Slice one orange into rounds and one blood orange into rounds. Cut other orange and blood orange in half - squeeze half into a separate measuring cup for dressing and cut half into chunks for salad. 

Add lemon and lime juice to the orange juice. 

Layer beets and oranges on a plate. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad with oil of your choice. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish with mint.