Beet Fennel And Mandarin Orange Salad Food

FENNEL, BEET AND ORANGE SALAD WITH CUMIN VINAIGRETTE

Steps:

• Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
• Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

BEET ORANGE AND FENNEL SALAD

Steps:

• Place the cooked cut beets, oranges and fennel in a medium bowl. Add fresh herbs.
• Add dressing ingredients, and toss. ( It helps to warm the honey first if using- I just place the jar of honey in a bowl of hot water to loosen it.) Alternatively, you could whisk the dressing ingredients separately in a small bowl, then toss with the salad.
• Taste for salt and acid. Add more salt and vinegar to taste.

BEET, FENNEL AND MANDARIN ORANGE SALAD

Steps:

• Preheat oven to 400 degrees F.
• Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
• Cool slightly; remove skin from beets and cut into wedges.
• Trim off fennel leaves and stalk; cut into very thin slices.
• Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
• Sprinkle cheese over salad.

BEET-ORANGE SALAD

Steps:

• Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

MANDARIN BEET SALAD

Steps:

• In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper.

SWEET SAUTEED BEETS WITH AN ORANGE, ONION & FENNEL RELISH

Steps:

• Vinaigrette -- Make this first and then just refrigerate until ready to use. In a small mixing bowl, or personally -- I like a small tupperware container, just add everything and shake, but a mixing bowl works good. Add the marmalade, vinegar, garlic, olive oil, chives, thyme, salt and pepper. Mix well and set to the side. It is even better made a few hours ahead, but it isn't necessary.
• Beets -- I make the beets all in one pan, but if you prefer to roast them in the oven first and then saute, that will work fine. I find it just as easy to fill a small sauce pan with water and add the beets. Make sure the water covers the beets. Cover and cook on medium low heat for approximately 20-30 minutes until tender but still firm. Remember, these will be peeled, diced and finished in a saute pan, so make sure they are tender, but a bit underdone - you don't want them falling apart.
• Relish -- As the beets cook, make the relish. To a small bowl, add the chopped oranges, fennel, onion, mandarin orange juice, olive oil, red pepper flakes, thyme, salt and pepper. Slightly chill before serving.
• Beets -- Once the beets are done, remove from the pan and let cool until you can handle them. The peel will slide right off. Don't run them under water, just slide the peel off with your hands. I do use gloves as your hands will turn red. You can also put the beet in a small baggie and rub the outside of the baggie and that also works pretty good or use the back of a spoon, that is another trick. Then cut the beets in bite size wedges, not too small.
• Saute -- In the same pan, dump out any remaining water, add the olive oil and butter and bring to medium high heat. Add the beets and saute, 3-5 minutes until fork tender. That is why you didn't cook them all the way in the water. You don't want them falling apart. The last minute add in the vinaigrette and heat until warm. I usually use about 1/2 of the vinaigrette, but use as much as you want too. I start slow as the beets will absorb some of the sauce. The leftover vinaigrette is great on other salads or vegetables.
• Serve -- Serve over a bed of your favorite greens, or you can just serve as is. Top with the onion, fennel and orange relish. Garnish with some of the orange segments if you want and ENJOY!
• The vinaigrette is great with roasted chicken, fish, pork or vegetables so make sure you save the leftovers. ENJOY !

BEET AND MANDARIN ORANGE SALAD WITH MINT

Steps:

• Drain 1 small can of mandarin oranges, reserving 2 tablespoons juice from can. In a mixing bowl, combine the juice, olive oil and red wine vinegar. Add beets and oranges and toss to combine. Top with mint.