• Blood Orange, Beet & Fennel Salad
  • 2-3 ea Golden Beets
  • 2-3 ea Candy Cane Beets
  • 2 ea Blood Oranges
  • 2 ea Oranges
  • ½ bulb Fennel
  • ¼ cup Hope Blooms Orange Rosemary Dijon Dressing
  • Sea Salt and Fresh Pepper to taste
  1. Preheat the oven to 400*F. Wash and trim the beets, place them on a baking sheet and roast for about 40 minutes or until tender. Once they have cooled enough to be handles, peel them and slice them into medallions.
  2. Using a knife peel the skin and membrane from the oranges. Holding the oranges over a bowl cut out each of the segments leaving the membrane behind.
  3. Slice the fennel very thin using a mandolin or knife.
  4. Toss all of the salad ingredients together with the dressing and season to taste with salt and pepper. Serve on its own or over a bed of kale.

Serves 4-6 people

  • Date: October 30, 2013