Fennel, Beet and Orange Salad With Cumin Vinaigrette

5.0(674)

One of the things I love best about this refreshing salad is that it doesn’t wilt, making it a great choice for a potluck or a buffet. There’s a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

by Martha Rose Shulman·published 2014-09-19

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MediterraneanDinner, Lunch, Vegetables, Appetizer, Side Dish

Servings

Serves 6

Total time

15 min

Calories / serving

139 kcal

Ingredients (11)

serves

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grainfennel
1 navel orange, peeled, pith cut away, and cut in thin rounds or sectionsorange
2 tablespoons chopped fresh mintmint
1 tablespoon chopped cilantrocilantro
2 tablespoons lemon or lime juicelemon
1/4 teaspoon sugarsugar
1/2 teaspoon lightly toasted cumin seeds, crushedcumin
Salt to tastesalt
1 small garlic clove, puréed (optional)garlic
1/4 cup extra-virgin olive oilolive-oil

Instructions (2 steps)

01Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
02Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

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Rich recipe — supports nutrition-aware planning.