Festive Beet, Fennel & Orange Salad
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If you’re looking something different and delicious for holiday season this Festive Beet, Fennel & Orange Salad is definitely for you! So many beautiful flavours together makes a beautiful salad so don’t hesitate to try it! This is definitely going to be one of my favourite on holiday celebrations!
Why You’ll Love This Salad
- Colorful & Festive: The deep red of the beets, the bright orange of citrus, and the delicate white of fennel create a stunning visual presentation.
- Refreshing & Light: A perfect balance of sweet, citrusy, and slightly anise flavors makes this salad a great palate cleanser.
- Nutritious: Packed with vitamins, antioxidants, and fiber, this salad is a wholesome addition to your meal.
Nutrition for Festive Beet, Fennel & Orange Salad
Beetroot contains vitamin C, B6, Manganese, Folate, Pottasium, Magnesium and Iron. Also helps to keep blood pressure in check, improves digestive health, brain health and has anti-cancer properties.
Fennel contains vitamin C, Calcium, Pottasium, Iron, Magnesium and Manganese. It can benefit heart health, mental healt and may have antibacterial properties.
Tips & Variations
- Try Different Citrus: Swap oranges for blood oranges or grapefruit for a unique twist.
- Add Some Greens: A handful of arugula or spinach can add a fresh, peppery note to the salad.
- Incorporate a Creamy Element: A sprinkle of crumbled feta or goat cheese enhances the flavors beautifully.
- Use a Different Dressing: A citrus vinaigrette with fresh lemon or orange juice can be a great alternative to balsamic vinegar.
- Make It Ahead: Prepare the ingredients in advance, but assemble the salad just before serving to keep it fresh.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Festive Beet, Fennel & Orange Salad
Very delicious and nutritious festive salad, packed with lots of flavour and can be gone in seconds. If you are looking somethig to impress for your holiday table this salad is for you!
Ingredients
- 2 fennels
- 1 large beetroot
- 1 orange
- 1 hanful of walnuts
- 1 lemon juice
- 1 small bulb of garlic
- 2 tbsp olive oil
- salt and cumin
Instructions
- Peel and cut in half your beetroot and add some cumin and salt.
- Cut the end of the garlic bulb and add splash of olive oil, cumin and salt.
- Wrap both beetroot and garlic in foil and bake in the preheated 160C oven for 1 hour.
- Leave to cool in the oven.
- Meanwhile Thinly slice fennel and greens and toss with some lemon juice.
- Add cooked beetroot, garlic, walnuts, salt and olive oil and toss everything together.
- Garnish with slices of orange and enjoy!
Check more salads here…
