Pages Navigation Menu

Radicchio Blood Orange Fennel & Beet Salad

Radicchio Blood Orange Fennel & Beet Salad

Radicchio Blood Orange Fennel & Beet Salad is a salad that will catch everyone’s attention. It’s bright colors of radicchio & beets are beautiful, blood orange citrus brings a little zing and fresh fennel adds that crunch factor! We love pairing this salad with a light white wine vinaigrette. Let the ingredients speak from them self.

Blood oranges can be very seasonal and traditional in season for California in the winter months. If you’re local supermarket or famers market is out you can sub for regular orange but note color won/t be there. 

Also, if you’re given the chance to use Treviso instead of regular ball radicchio, do it! You wont’ regret it? 

 

Radicchio Blood Orange Fennel Salad

Print

Radicchio Blood Orange Fennel & Beet Salad

Radicchio Blood Orange Fennel Salad
  • Author: J. Marchini Editor

Ingredients

Dressing

  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ garlic clove, grated

Salad 

  • 1 head of Romaine Lettuce
  • 1 head of Joe’s Radicchio
  • 2-3 heads of Red Beets, roasted* see notes
  • 1 Blood Orange
  •  1 Fennel Bulb

Instructions

Dressing

Wisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Salad

  1. Wash romaine lettuce & radicchio & thinly slice.
  2. Chop off fennel ferns and toss, wash bulb & peel orange & toss rind. Slice fennel, orange, & beet width wise.
  3. Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, apple, and Parmesan. Drizzle dressing over and toss to coat. Serve & enjoy.

Notes

  • You can buy precooked beets, but if you buy fresh beets. Remove beet stems & wash beet bulb to remove any dirt. Coat in olive oil and roast in oven at 425 degrees for about 40 mins or until pierce at easy. Let cooler & remove skin.
  • If reds beets aren’t available pink  or yellow beets would be pretty too