Cara Cara Oranges, Beets, and Fennel Salad
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hours |
Vegetarian
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.
Makes: 1 salad
Serves: 4 servings