Roasted Beet and Orange Salad with Fennel Onion Slaw
A vibrant beet salad featuring roasted beets, crisp fennel slices and juicy orange segments.
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 6
Calories 120kcal
Author Kerry Rose
Ingredients
1/8tsp sea salt
4eachred beets
2Tbsplime juicefresh pressed
18sprigscilantro
1/4eachred onionsliced thin
1/2cupfennelsliced thin
2Tbsplemon juicefresh pressed
8eachoranges
Instructions
Pre-heat the oven to 400F. Wrap the beets in foil and place on a baking sheet, roast until tender; about 2 hours. Peel and slice the beets, cover and refrigerate.
Segment the oranges reserving the juice in a bowl. To segment, cut off the outer orange skin, and slice between the pith (white membrane) with a knife to remove each segment free from the pith. Slice the onions and fennel very thinly. Juice the lime and lemon.
Add the onion and fennel to the orange juice, then add the lemon juice and lime juice and stir. Let the mixture marinate for 5-10 minutes to soften the onion. Season with the sea salt.
Arrange the beets alternately with the orange on a plate and top with the fennel and onion. Garnish with cilantro sprigs.