Blood Orange, Beet, and Fennel Salad

A vibrant and refreshing salad combining sweet roasted red and golden beets with citrusy blood oranges, crisp fennel, and red onion. Dressed with citrus juices and premium oil, this colorful dish balances earthy, sweet, and tangy flavors.

6 servings

1 hr 35 min

Published October 4, 2025

Ingredients

•2 medium red beets, tops trimmed
•2 medium golden beets, tops trimmed
•3 whole blood oranges
•1 medium navel orange
•1 tablespoon fresh lemon juice
•1 tablespoon fresh lime juice
•½ small fennel bulb
•¼ whole red onion
•2 tablespoons extra-virgin olive oil
•1 teaspoon coarse sea salt
•½ teaspoon freshly ground black pepper
•¼ cup fresh cilantro and/or chervil leaves

Cooking Instructions

1.
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.
60 min
2.
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.
15 min
3.
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.
20 min

Ingredients

•2 medium red beets, tops trimmed

•2 medium golden beets, tops trimmed

•3 whole blood oranges

•1 medium navel orange

•1 tablespoon fresh lemon juice

•1 tablespoon fresh lime juice

•½ small fennel bulb

•¼ whole red onion

•2 tablespoons extra-virgin olive oil

•1 teaspoon coarse sea salt

•½ teaspoon freshly ground black pepper

•¼ cup fresh cilantro and/or chervil leaves

Cooking Instructions

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.

60 min

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.

15 min

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.

20 min