Blood Orange Beet And Fennel Salad Recipes

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.

Steps:

• Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
• Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
• Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
• Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.