Orange Salad with Beets and Fennel

Orange Salad with Beets and Fennel
Photo by Jim Franco

Ingredients

  • ¼ cup olive oil
  • ¼ cup balsamic vinegar, divided
  • 2 navel oranges, peeled and cut into 1/2-inch sections
  • Freshly ground pepper, to taste
  • ¼ cup balsamic vinegar, divided
  • 1 small onion, thinly sliced (about 1/2 cup)
  • Freshly ground pepper, to taste
  • + 23 more ingredients
    • ¼ cup water
    • Salt, to taste
    • 1 small head radicchio, trimmed, cored, washed, and drained
    • ¼ cup fresh orange juice (about 1 orange)
    • 2 navel oranges, peeled and cut into 1/2-inch sections
    • ¼ cup olive oil
    • 1 fennel bulb, cored and thinly sliced
    • 1 small onion, thinly sliced (about 1/2 cup)
    • 1 tablespoon Dijon mustard
    • 1 tablespoon Dijon mustard
    • ¼ cup water
    • 1 small head radicchio, trimmed, cored, washed, and drained
    • Garnishes: 2 tablespoons each chopped fresh chives, fennel fronds, and mint
    • 1 head Belgian endive, trimmed, cored, washed, and drained
    • 1 fennel bulb, cored and thinly sliced
    • ¼ cup fresh orange juice (about 1 orange)
    • Salt, to taste
    • 2 tablespoons maple syrup
    • 2 tablespoons maple syrup
    • Garnishes: 2 tablespoons each chopped fresh chives, fennel fronds, and mint
    • 6 small fresh beets, washed and trimmed of greens (red, golden, or any other variety, or a mixture)
    • 6 small fresh beets, washed and trimmed of greens (red, golden, or any other variety, or a mixture)
    • 1 head Belgian endive, trimmed, cored, washed, and drained

1. Preheat oven to 400°. Place beets on a lightly greased 8-inch square glass baking dish. (If using both red and golden beets, separate on different sides of pan to prevent red from bleeding onto golden.) Pour 2 tablespoons balsamic vinegar and next 4 ingredients over beets; season with salt and...

View full recipe at My Recipes

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