I almost feel like a fraud giving you a “recipe” for this salad. It’s one of those crazy-easy concoctions that you literally cannot mess up…no measurements, no fancy ingredients, no tough techniques. Just simple, good ingredients coming together in a healthy, quick, flavorful salad recipe. What more could you want, right?!
This salad is actually a riff on something I had while over in Italy—I love how it feels light and summery, but utilizes ingredients that are easy to find during the winter. Sometimes I start to feel weighed down by the hearty pastas and heavy stews of the winter season, so this is a fresh change of pace!
- One bulb of fennel
- 2-3 beets
- 5-6 blood oranges
- Goat cheese
- Olive oil
- Salt and pepper to taste
With your oven set to 425, roast your beets, coated lightly in olive oil and a bit of sea salt, until the skins have darkened and they smell “earthy” (about 30 minutes). They should stay firm but should be easy to slice through/bite into. Set aside to cool.
Skin and slice your blood oranges and slice your fennel—you’ll only be using the “bulb” of the fennel (aka the white part), which has a bit of a licorice taste to it and adds a nice crunch.
On a large serving dish, arrange the blood oranges and beets together. Sprinkle the slices of fennel on top, along with a few dashes of olive oil, salt and pepper. Finish with some (generous) bits of goat cheese and serve cold or at room temperature. The best part? Look at the art creation your dish turns into when you’re done with your salad….so pretty!