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- Cara Cara Oranges, Beets, and Fennel Salad
Cara Cara Oranges, Beets, and Fennel Salad
Fresh and light, this easy Orange, Beet and Fennel Salad made with Harry & David oranges is dressed with a tangy Citrus Honey Vinaigrette. Nestled on a bed of lettuce and garnished with buttery Marcona almonds, it's perfect for an easy lunch or first course for a dinner party.
This salad is striking and bright, simple to make, and perfect for a light lunch. Serve it as a first course when entertaining because it's as beautiful to look at as it is to eat. Each bite is like a big burst of citrus sunshine. The roasted beets add the perfect contrast to the sweetness of the oranges, while the fennel is crisp and light. The buttery Marcona almonds are a wonderful crunchy element creating the perfect bite. The dressing whips up in a matter of seconds with just a few ingredients, and then they're all piled high on a bed of lettuce. It's simple, flavorful, and delicious! This just might be your new favorite salad.
Cara Cara Oranges, Beets, and Fennel Salad
Ingredients
For salad
- 4 large beets
- 2 tablespoons olive oil
- 1 head of Bibb (or Boston) lettuce, washed and patted dried
- 3 Harry & David Cara Cara oranges
- 1 fennel bulb
- 1/2 cup Marcona almonds (or slivered almonds, if you can't find Marcona almonds)
- 2 ounces crumbled goat cheese
For dressing
- 1/2 cup Cara Cara orange juice
- 3 tablespoons honey
- 2 tablespoons champagne vinegar
- 1/4 cup extra virgin olive oil
- kosher salt and fresh ground pepper, to taste
Instructions
- Preheat oven to 425 degrees
- Line baking sheet with parchment or foil. Place beets on baking sheet and drizzle with olive oil.
- Roast beets in oven for 40-45 minutes or until fork tender. Remove from oven and cool to room temperature.
- Once beets are cool, remove the skin. (Be careful, the beet juice will stain.) Place beets on a cutting board and slice into 1/4 inch rounds. Set aside.
- Using a sharp knife, carefully cut the peel off the Cara Cara Oranges by first cutting off each end. Place one cut end of orange on a cutting board and cut around the orange starting from top to bottom, cutting off only the peel and the white pith. Cut peeled orange into 1/4 inch rounds. Repeat with remaining oranges. Set aside.
- Place fennel on cutting board and remove core by cutting a wedge-shape piece from top of the core through the bottom.
- Discard the core. Place bulb, cut side down, on cutting board and slice bulb lengthwise into very thin slices. Set aside.
- Arrange lettuce on a large platter. Layer roasted beets, oranges and fennel on lettuce. Sprinkle with almonds and goat cheese. Garnish with fennel fronds, if desired. Set aside.
- Right before serving, whisk together juice, honey, olive oil and vinegar. Season with salt and pepper to taste.
- Drizzle dressing over salad and serve immediately.