Beets wth Blood Oranges and Fennel
In this colorful winter salad, brightly colored roasted beets, the citrusy tang of oranges and the bite of red onion are a wonderful antidote to the winter doldrums.
- 1 large fennel bulb, cored and cut crosswise into slices about 1/2 inch (12 mm) thick, plus 1 Tbs. chopped fennel fronds
- 2 Tbs. extra-virgin olive oil
- Fine sea salt and freshly ground pepper
- 1 lb. (500 g) beets, peeled and quartered
For the vinaigrette:
- 2 Tbs. fresh blood orange juice
- 2 Tbs. red wine vinegar
- 2 Tbs. honey
- Fine sea salt and freshly ground black pepper
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
3 blood oranges, peel and pith removed, cut crosswise into slices 1/4 inch (6 mm) thick
- 1/4 red onion, thinly sliced
Preheat an oven to 400°F (200°C).
In a roasting pan, toss the fennel bulb slices with 1 Tbs. of the olive oil and sprinkle with salt and pepper. Cover with aluminum foil and roast for 20 minutes. Remove the foil and roast until tender and browned, about 20 minutes longer.
In a separate roasting pan, toss the beets with the remaining 1 Tbs. olive oil and sprinkle with salt and pepper. Cover with aluminum foil and roast until tender, about 30 minutes.
Meanwhile, make the vinaigrette: In a bowl, whisk together the orange juice, vinegar, honey, 1 tsp. salt and pepper to taste. Drizzle in the olive oil, whisking constantly until emulsified.
Transfer the beets and fennel to a bowl. Drizzle with 2 to 3 Tbs. of the vinaigrette and toss gently to coat.
Arrange the orange slices on a serving platter and scatter the onion on top. Drizzle with 2 to 3 Tbs. of the vinaigrette and sprinkle with salt and pepper. Spoon the beets and fennel on top and drizzle the remaining vinaigrette over them. Sprinkle with the chopped fennel fronds and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)