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Beets with Blood Oranges and Fennel
(Barbietole con Arancia Rossa)

Beets with Blood Oranges and Fennel

Serves 4-6

 

Around February, when I'm yearning for the fresh flavors of summer, I make this salad. The jewel tones of roasted beets, the citrusy tang of the oranges, and the bite of red onion are a wonderful antidote for the winter dolrums.

 
 
 
 

Preheat the oven to 400 degrees F (200 degrees C). In a roasting pan, toss the fennel bulb slices with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Cover with aluminum foil and roast for 20 minutes. Remove the foil and roast until tender and browned, about 20 minutes longer.

In a separate roasting pan, toss the beets with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Cover with aluminum foil and roast until tender, about 30 minutes.

Meanwhile, make the vinaigrette: In a bowl, whisk together the orange juice, vinegar, honey, 1 teaspoon salt, and pepper to taste. Drizzle in the olive oil, whisking constantly until emulsified.

Transfer the beets and fennel to a bowl. Drizzle with 2-3 tablespoons of the vinaigrette and toss gently to coat.

Arrange the orange slices on a serving platter and scatter the onion on top. Drizzle with 2-3 tablespoons of the vinaigrette and sprinkle with salt and pepper. Spoon the beets and fennel on top and drizzle the remaining vinaigrette over them. Sprinkle with the chopped fennel fronds and serve.

Wine Suggestion: A crisp, dry white, such as Grillo or Inzolia from Sicily.

 

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This page created January 2012