Beet, Orange, and Fennel Salad with Citrus Vinaigrette

Normally in February I would be loading myself up with soups, stews, and oven-roasted root vegetables to warm me up from the cold weather and snow outside. But this year, I’m enjoying 70 to 80 degree weather here in Rwanda and it leaves me craving fresh, light, and citrus ingredients. This salad is one that you can add to or change up in your own way but is a perfectly fresh, crunchy salad that can be enjoyed for lunch or dinner. My husband and I have long talked about using fennel in our cooking but have yet to do it, until today! Of course, I really didn’t know how to properly use it, chop it, etc. So, I read through Better Homes & Gardens | How to Chop Fennel article. I highly recommend it if you are like me and new to using fennel in your cooking.

Beet, Orange, and Fennel Salad

Equipment:

  • Knife and cutting board
  • Small skillet
  • Small mixing bowl
  • Whisk

Ingredients:

  • 1/2 red onion, julienned
  • 1 small fennel bulb, thinly sliced
  • Dash of red wine vinegar
  • Salt and pepper, to taste
  • 3 -4 cups of spinach
  • 1 beet, peeled and thinly sliced and then halved
  • 1 orange, peeled and thinly sliced and then halved
  • Fresh mint leaves
  • 1/4 cup chopped or slivered almonds
  • For dressing:
    • 1/4 cup freshly squeezed lemon juice
    • 2 tablespoons freshly squeezed orange juice
    • 1/4 cup red wine vinegar
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
    • 2 teaspoons sugar
    • 1 cup olive oil

Instructions:

  • In a small skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Once hot, add red onion and fennel. Season with salt and pepper and add a dash of red wine vinegar to the skilled. Saute for a few minutes to take the harshness out of the raw onion but so that it still has some crunch.
  • Assemble salad ingredients in bowls {if you are serving at a party, assemble on a platter}. 
  • Top salad with sauteed onions and fennel.
  • For citrus vinaigrette: in a small mixing bowl, combine juices, vinegar, sugar, salt, and pepper. Whisk together. Slowly add in olive oil while whisking until thoroughly combined.
  • Drizzle dressing on top of assembled salad.

{A Hint of Ginger | Pairings}: This salad is made even better when topped with my Coriander and Lemon Chicken.

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