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Beet and Blood Orange Salad

Beet and Blood Orange Salad
Cooking Time:
Imperial (US)
  • 4 golden beets, about 2
  • 3 blood oranges
  • 2 tbsps fresh lemon juice
  • 1 tsp Dijon muatard
  • 1 tbsp sherry vinegar
  • 3 tbsps extra virgin olive oil
  • 1 small fennel bulb, or 1/4 of a large bulb
  • 2 ozs Point Reyes Blue, or other mild creamy blue
  • baby lettuces
Scrub the beets well and place in a saucepan covered with water. Bring to a boil, then turn down heat and simmer gently until tender when pierced with a fork (30-40 minutes).
Make the dressing in a bowl large enough to hold the cooked beets later. Juice 1 of the blood oranges and place in bowl. Add the lemon juice, mustard and vinegar. Whisk together. Gradually whisk in the olive oil.
Drain the beets when done and run under cold water while removing beet skin with your hands. Slice beets in half  from top to root, then slice again to make beet into quarters.  Then slice across the beat quarters into 1/8” thick half quarter round slices. Add them to the dressing while still warm. Set aside until cool.
Peel or cut off the skin of the oranges removing all the white membrane. Slice the remaining 2 oranges into quarters from top to bottom. Cut quarters into 1/4" cross slices and add to beets.
Slice the fennel very thinly across the bulb and add to beets. Mince some feathery fennel top and add.
Toss very gently.
Place greens on each plate. Add some Beet and Orange Salad. Crumble the blue cheese on top.
Serves 4.
Recipe by Jane O'Riordan
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