Mixed Baby Beet Salad With Blood Oranges Shaved Fennel And Chevrot Cheese Food

MIXED BABY BEET SALAD WITH BLOOD ORANGES, SHAVED FENNEL, AND CHEVROT CHEESE

Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese image

This recipe comes courtesy of Vincent Nargi, executive chef at Cafe Cluny and the Odeon, both in New York City.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1 bunch baby red beets, cleaned and trimmed
1 bunch baby golden beets, cleaned and trimmed
1 bunch baby candy-striped beets, cleaned and trimmed
3/4 cup red-wine vinegar
1 1/2 cups sugar
Coarse salt and freshly ground black pepper
6 blood oranges
1/4 cup plus 3 tablespoons chardonnay or champagne vinegar
1/4 cup plus 2 tablespoons olive oil
1 bulb fennel, trimmed and thinly sliced crosswise using a mandoline, fronds reserved and chopped
1 ounce shaved Chevrot cheese or crumbled Montrachet goat cheese
1 bunch arugula, preferably wild

Steps:

Preheat oven to 350 degrees. Place beets in a roasting pan. Pour over 8 cups water, red-wine vinegar, sugar, and 3 tablespoons salt. Cover with parchment-paper-lined foil and roast until tender, about 40 minutes.
Drain beets and peel by rubbing with a kitchen towel. Cut beets in half lengthwise; set aside.
Juice 4 blood oranges into a small pot. Place over low heat and cook until reduced by half; let cool.
Transfer juice reduction in the jar of a blender, along with 3 red baby beets and 1/4 cup chardonnay vinegar; blend until smooth. With the motor running, drizzle in 1/4 cup olive oil and blend until emulsified; season with salt and pepper. Strain through a fine sieve into a medium bowl; set aside.
Slice the top and bottom of remaining oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release; set aside.
Toss the fennel slices, fronds, and arugula in a large bowl along with 2 tablespoons olive oil and 3 tablespoons chardonnay vinegar; season with salt and pepper. Divide evenly among 4 plates.
In a large bowl toss together remaining beets, orange segments, and half of the vinaigrette; season with salt and pepper. Evenly arrange on top of greens. Garnish with cheese and drizzle remaining vinaigrette around the perimeter of the salad.

MIXED GREENS & BEET SALAD RECIPE

Mixed Greens & Beet Salad Recipe image

Try a beet salad recipe that will knock your socks off, featuring mandarin oranges and a light raspberry vinaigrette. This Mixed Greens & Beet Salad Recipe video will also demonstrate how to select the best produce!

Provided by My Food and Family

Categories Home

Time 10m

Yield Makes 8 servings, 3/4 cup each.

Number Of Ingredients 6

Ingredients

1 can (11 oz.) mandarin oranges, undrained
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing
1 pkg. (8 oz.) torn mixed salad greens
1 can (14 oz.) beets, drained, cut into slivers
1/2 cup slivered almonds
1/2 cup thinly sliced red onions

Steps:

Drain oranges, reserving 2 Tbsp. liquid. Mix reserved liquid and dressing.
Toss greens with beets, nuts and onions in large bowl.
Add dressing mixture; mix lightly.

Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

BLOOD ORANGE, BEET, AND FENNEL SALAD

Blood Orange, Beet, and Fennel Salad image

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

Provided by Bon Appétit Test Kitchen

Categories Salad Citrus Fruit Appetizer Roast Low Fat Vegetarian Low Cal Low Sodium Lunch Orange Fennel Root Vegetable Beet Winter Healthy Low Cholesterol Vegan Bon Appétit Fat Free Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange (preferably Cara Cara)
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt
freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves

Steps:

Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

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