An amazing, healthy, fresh organic salad, with a winning combination of roasted beets, fennel, oranges, feta, mint and parsley! It’s visually beautiful, simple to make and delicious!
Ingredients:
Makes 6 servings
4 to 6 medium sized beets, either all red or a mixture of golden beets
4 oranges, naval, or use mandarins or tangerines
1 large fennel bulb, trimmed and finely julienned
1/3 cup chopped fresh mint
1/3 cup chopped parsley
1/3 cup hazelnuts, toasted and halved
1 1/2 cups crumbled feta cheese
1 small shallot, finely minced
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil, good quality
1 Tablespoon orange juice, taken from the leftover pulp of the orange segments
freshly ground pepper
Method:
Preheat oven to 400 F. Scrub and trim beets. Line a baking pan with foil and place beets on pan, coating with olive oil and sprinkling with salt. Wrap tightly with foil and bake in the oven for 1 1/2 hours, until tender,
uncover and cool complexity, This can be done up to 2 days ahead of serving the salad. Store in fridge. When ready to use, peel and cut into wedges. Use kitchen gloves to protect your hands!
All of the additional ingredients can be prepped early on the day of serving, or when ready to assemble and serve.
Cut all peel and pith off of the oranges. Then cut between the membranes, releasing the segments. Put into a bowl. Squeeze orange juice from leftover orange pulp and reserve 1 tablespoon for the dressing.
Trim and finely cut fennel, mint, parsley, as shown in video
Halve the hazelnuts and set aside.
Dressing:
In a jar with a lid, put the shallots, balsamic vinegar, orange juice and olive oil. Shake jar until combined.
Assemble salad: On a plate or in a shallow bowl ( white plates are beautiful)…creatively arrange all of the ingredients, topping with feta and then top with a good drizzle of the dressing, and extra sprinkling of the herbs for visual artistic touch!
Enjoy!
If you’ve enjoyed this video, please remember to click the “Like” button and subscribe to my channel “Diana’s Place”.
Piano music in the video by Diana Stofel (original composition).
URL to Diana’s Place Youtube Channel: https://www.youtube.com/channel/UCZzi3xk9WUxJnckgjGHPz7w
URL link to this video: https://youtu.be/-rAkz0g6ZQE
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Please e-mail Diana at: diana.r.stofel@gmail.com
29 Comments
Hay Diana. This looks awesome. Cannot wait to try it.
It's Valentines and I am trying the coconut blast. It's fun to see you in this role, and the outtakes toO💕
If I could live my life over again, I would want to live it with Diana.
You have been so helpful. Thanks 🙏🏽 a lot
I like the presentation. I will make this for dinner tonight. tks
Love cooking with fennel thanks
Thanks so much. I just found your channel today. I'm delighted to use some fresh mint, parsley, golden beets and fennel I have in my fridge for today's salad, in the way you've shown here. Beautiful dressings spark my appetite and stimulate me to compose a salad or just pull out every vegetable I have and dip it into a bowl of deliciously balanced liquid magic. I look forward to seeing all your presentations.
no gloves!!!!!!!
I’d kill to have that salad right night 👀
That looks fantastic thank you for sharing
Loved your presentation and will definitely try your salad. My mother-in-law (Sicilian) introduced me to fennel and orange salad with just olive oil, salt and freshly ground pepper – I have this dish often when fennel is in season. Your recipe with the roasted beetroot, feta, parsley, mint and hazelnuts is making my mouth water….fresh, delicious, healthy and low calorie it's a winner for me – thank you for sharing.
I love seeing you behide the scene….lovely funny.
Looks so good! The outtakes are epic! Nice piano too!
That looks amazingly delicious!!! I am also a fan of olive oil and have been for 15 years. And just recently I found out that there are different flavors of oils. Would love to join that club you mentioned. I will be making this awesome salad because I like all the ingredients. Thanks for sharing!
Thanks for the info…cheers
Receiving vegetarians .
Looks yummy. I am catering a New Years dinner. Unfortunately, I don't think this is transportable. But will try it. LOVE fennel!!
Wow ! Full of colors and tastes! It should be a must to try ! Thanks for shari this amazing recipe!
Wow, what a unique blend of colour, flavour, and food variety. I can hardly wait to try making it. I bet the taste is a pleasure to the palate. Thank you for sharing a salad and dressing that will really impress guests.
I made it and am thoroughly enjoying it! So unique! So delicious! What a pleasant way to treat your palate!
Fabulous presentation, felt like I was right there, but so bummed I'm not because that was a beautiful creation with every detail considered. Well done, can't wait for my husband [who grew up in Europe] & I to make this together.
You forgot the greens. What’s that all about?
Yum! Delicious healthy! 🙏
The best Olive Oil I’ve found is Galilee Green in Israel. I never knew what real olive oil tasted like before I found them.
I just discovered the power of fennel two days ago. I'm enjoying the crunch and the unique hint of licorice flavor. I wanted to know how other cooks were prepping their fennel when I come across your video. Wow, I got to say I'm definitely going to emulate this recipe. It's got a lot of variation going on which seems to work in harmony. Thank you for leaving the blooper reel, it was a nice topping to end the video which let off a good chuckle. 🙂
Looks amazing but I’m not a fan of fennel. What could I substitute for fennel? Thanks 😊
Is the fennel not roasted?
Many Many thanks, it looks good,it is simple, it looks amazing, i am going to super market in the morning, i will let you know. Again thank you. God bless you.
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