One of the things I love best about this refreshing salad is that it doesn’t wilt, making it a 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.
Ingredients
- 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 grain
- 1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped cilantro
- 2 tablespoons lemon or lime juice
- ¼ teaspoon sugar
- ½ teaspoon lightly toasted cumin seeds, crushed
- Salt to taste
- 1 small garlic clove, puréed (optional)
- ¼ cup extra-virgin olive oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
144 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 2 grams protein; 68 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- 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.
- This holds well for several hours in the refrigerator.
15 minutes
Dining and Cooking