Fennel, Beet and Orange Salad with Olives

Fennel, Beet and Orange Salad with Olives
Photo by Mark Thomas


  • 1 tablespoon Dijon mustard
  • 1 tablespoon fennel seeds
  • 2 tablespoons grated orange peel
  • 12 large navel oranges
  • 12 medium beets
  • 6 fennel bulbs
  • 1/3 cup balsamic vinegar
  • + 2 more ingredients
    • 1 cup olive oil
    • 1 ½ cups pitted Kalamata olives

Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds. Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be ma...

View full recipe at Epicurious


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