The major complaint I hear about salads is – they are SO boring. The good news is you don’t have to go to a restaurant to get an interesting, fun, crunchy salad.
The key to making a memorable salad is mixing different varieties of lettuce to enhance the depth of flavors. This fall salad combines bitter and sweet that pairs nicely with the fennel, beets and oranges. If you need a bit less carbs lower the beets to 1-2.
We made it for our first home party in Boise and it was a big hit! It takes a little time to peel the oranges and cook the beets but the flavors and variety of tastes go a long way towards satisfaction. Use organic ingredients if possible. Enjoy!
Orange, Fennel and Beet Fall SaladJump to Recipe
- 3 medium beets roasted and cut in 1/4 inch cubes
- 1 tbsp. olive oil
- 2 medium oranges peeled and membranes cut out
- 2 small fennel bulbs halved and thinly sliced
- 3 tbsp olive oil divided
- 1 tbsp balsamic vinegar
- 3 tbsp red wine vinegar
- 1/2 tbsp raw honey
- 6 cups mixed greens red leaf, arugula, butter lettuce
- 1/2 cup parsley chopped
- 4 ounce feta cheese crumbled
- salt and pepper to taste
- 3 medium beets, cut in 1/4 cubes and toss with 1 tbsp of olive oil, salt, pepper, ginger to taste. Roast on parchment paper on baking sheet at 400 degrees until desired tenderness (approximately 20-30 minutes, stir occasionally). Remove from oven and cool.
- While beets are baking, prepare oranges and fennel as above, set aside.
- Mix together ingredients for dressing - olive oil, vinegars, honey and reserved juice from oranges, salt and pepper to taste.
- Toss together lettuce, beets, oranges, fennel, feta cheese and parsley and dressing. Enjoy!