Roasted Beets, Fresh Fennel and Orange Salad with Watercress, Drizzled with Orange Infused Vinaigrette

Roasted Beet Salad

Use naval oranges because there are no seeds.  No seeds make eating this salad a pleasant experience.  You can also switch it around and use golden beets and blood oranges instead.  It’s the color thing you are going for.  Bump the salad up a notch by sprinkling a bit of crumbled goat cheese or Maytag blue cheese on the finished dish.

Serves 8

For the Vinaigrette
¼         Cup White Balsamic Vinegar
¼         Cup Freshly Squeezed Orange Juice
1          Medium Shallot, Peeled
1          Tablespoon Coarse Grain Mustard
¼         Cup XVOO
¼         Cup Vegetable or Canola Oil
½         Teaspoon Coarse Sea Salt
¼         Teaspoon Freshly Group Black Pepper

For the Salad
6          Large Roasted Beets
2          Medium Fresh Fennel Bulbs, Trimmed of Frons, Core Removed and Thinly Sliced Lengthwise
3          Large Navel Oranges, Skin and White Pith Cut Off, Sliced in Half Lengthwise and Each Half Sliced into ¼” Slices Crosswise
4          Cups Baby Watercress, Trimmed of Long Thick Stems

Put the vinegar, orange juice, shallot and mustard in a blender and process until pureed.  Wish the motor running add the oil in a slow and steady stream and blend until completely emulsified.  Add the salt and pepper and blend until combined.  Transfer to a glass jar or a squeeze bottle and refrigerate until ready to use. (Vinaigrette can be made a day or 2 in advance.)

In a medium bowl toss the fennel with some of the vinaigrette; enough to just barely coat the fennel.

On a salad plate place 3 half slices of the beets overlapping each other.  Place 3 or 4 slices of oranges on the plate in the same manner as the beets.  Top with some of the fennel.  Mound a bit of watercress on the plate and drizzle all with the vinaigrette. 

One Response to Roasted Beets, Fresh Fennel and Orange Salad with Watercress, Drizzled with Orange Infused Vinaigrette

  1. Pingback: Spring Is In The Air | Camille Cooks For You

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