Salad of Beet and Fennel with Orange Vinaigrette

Salad of Beet and Fennel with Orange Vinaigrette Recipe from New England

Region / culture: New England | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

This vibrant and refreshing Salad of Beet and Fennel with Orange Vinaigrette is a perfect combination of flavors and textures. The sweetness of the beets, the crunch of the fennel, and the tangy orange vinaigrette create a delicious and healthy dish that is sure to impress.

History

This recipe is a modern twist on a classic salad combination. Beets and fennel have long been paired together in salads for their complementary flavors and textures. The addition of the orange vinaigrette adds a bright and citrusy element that takes this salad to the next level.

Ingredients

1 head baby frisée
12 baby beets, washed, dried, and greens cut to 0.25 inch
3 garlic cloves
12 strips Reggiano parmesan cheese, sliced with a potato peeler into long strips
2 oranges, segmented. Reserve 0.5 of 1 orange rind for roasting the beets. Slice with no pith.
1 bulb fennel, sliced paper thin
up to 0.75 cup peanut oil
salt and pepper to taste
0.25 cup orange reduction
2 tbsp (or more) rice vinegar

Orange reduction

0.5 cup freshly squeezed orange juice
0.5 Thai chili pepper, seeded and de-veined
2 kaffir lime leaves - the zest of 1 lime may be substituted
1 tbsp fresh ginger, chopped
1 tsp thyme

How to prepare

Beets

In a bowl, toss beets, garlic, orange rind, salt, pepper, and 1 tbsp of peanut oil.
Pour onto a large sheet of aluminum foil.
Wrap the foil into a "package", ensuring that air cannot escape.
Bake in a preheated 350°F (177°C) oven for about 45 minutes, or until tender.
Once cool, peel beets by rubbing the skin off easily.
Cut beets in half.

Orange reduction

Add all ingredients except the lime leaves to a saucepot (if using lime zest, add at the beginning with the other ingredients).
Bring to a simmer and reduce by half.
Add lime leaves and allow to steep like tea until cool.
Strain.

Vinaigrette

Add salt, pepper, and vinegar to the orange reduction and place in a food processor.
Gradually add (in a small stream) oil into the orange mixture while running, allowing it to emulsify.
Once it starts to thicken, stop the machine and taste—you may not need all of the oil.
Less oil will give a light and pungent flavor, while more oil will mellow it a lot.

Assembly

Gently toss frisée, orange segments, fennel, beets, chives, and vinaigrette in a bowl.
Place in the center of the plate, piling high for a dramatic effect.
Top the salad with the long Parmesan strips.
For a special garnish, reserve some more orange rind. Grate it up and dry it. Sprinkle it over the rim line of the plate.

Variations

Add some toasted nuts or seeds for extra crunch.
Swap out the frisée for arugula or spinach for a different flavor profile.
Try using different citrus fruits in the vinaigrette, such as grapefruit or lemon.

Cooking Tips & Tricks

Make sure to wrap the beets tightly in foil when baking to ensure they cook evenly and retain their moisture.

- When making the vinaigrette, slowly drizzle in the oil while the food processor is running to help emulsify the dressing.

- For a more intense flavor, you can let the vinaigrette sit for a few hours before serving to allow the flavors to meld together.

Serving Suggestions

This salad can be served as a light and refreshing appetizer or as a side dish to accompany a main course. It pairs well with grilled fish or chicken.

Cooking Techniques

Roasting the beets adds a depth of flavor to the salad.

- Slicing the fennel paper thin helps to soften its texture and make it more palatable.

Ingredient Substitutions

If you don't have peanut oil, you can use olive oil or another neutral oil.

- If you can't find frisée, you can use another type of lettuce or greens.

Make Ahead Tips

You can roast the beets and make the vinaigrette ahead of time to save time when assembling the salad. Just store them in the refrigerator until you are ready to use them.

Presentation Ideas

Arrange the salad on a large platter and top with the Parmesan strips for a beautiful and elegant presentation. Garnish with some fresh herbs or edible flowers for an extra pop of color.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also goes well with a light and refreshing beer, such as a wheat beer or pilsner.

Storage and Reheating Instructions

This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. The vinaigrette may separate slightly, so give it a good shake before serving.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 250 calories, making it a light and healthy option for a meal or side dish.

Carbohydrates

This salad is a great source of carbohydrates from the beets, fennel, and orange segments. Carbohydrates are an important source of energy for the body and can help keep you feeling full and satisfied.

Fats

The main source of fat in this recipe comes from the peanut oil used in the vinaigrette. Fats are essential for overall health and can help the body absorb certain vitamins and minerals.

Proteins

This salad is not a significant source of protein, but you can easily add some by including grilled chicken, shrimp, or tofu on top of the salad.

Vitamins and minerals

Beets are a great source of vitamins and minerals, including folate, potassium, and vitamin C. Fennel is rich in fiber, vitamin C, and potassium. Oranges are packed with vitamin C and antioxidants.

Alergens

This recipe contains peanuts and dairy (Parmesan cheese), so be mindful of any allergies when preparing this dish.

Summary

Overall, this Salad of Beet and Fennel with Orange Vinaigrette is a nutritious and delicious option that is packed with vitamins, minerals, and antioxidants.

Summary

This Salad of Beet and Fennel with Orange Vinaigrette is a delicious and nutritious dish that is perfect for any occasion. With its vibrant colors and fresh flavors, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day and I was visiting my dear friend Margaret, who was known for her exquisite taste in food. As soon as I walked into her kitchen, I was greeted by the most enticing aroma of roasted beets and fresh oranges.

Margaret was busy chopping fennel and mixing together a vibrant orange vinaigrette. I watched in awe as she effortlessly combined the ingredients, her hands moving with a grace that only comes from years of experience in the kitchen. I knew right then and there that I had to learn how to make this salad.

As Margaret worked, she shared with me the story behind the recipe. She had first discovered it on a trip to Italy many years ago, where she had dined at a charming little trattoria in the countryside. The salad had been a special of the day, and Margaret had been blown away by the unique combination of flavors and textures.

After returning home, Margaret had spent weeks experimenting in her own kitchen until she had perfected the recipe. She had made it countless times since then, each time tweaking and adjusting until it was just right.

I couldn't wait to taste the finished salad, and when Margaret finally plated it up and handed me a fork, I was not disappointed. The sweet, earthy flavor of the beets paired perfectly with the crisp, anise-like taste of the fennel. And the citrusy vinaigrette added a bright, refreshing note that tied everything together.

I begged Margaret to teach me how to make the salad, and she happily agreed. She walked me through each step, showing me how to roast the beets until they were tender and caramelized, how to thinly slice the fennel for a delicate crunch, and how to whisk together the vinaigrette with just the right balance of sweetness and acidity.

I watched and listened carefully, taking notes in my trusty recipe notebook that was filled with all the culinary secrets I had gathered over the years. As Margaret finished up the salad, she handed me a taste, and I knew that I had found a new favorite recipe.

From that day on, I made the salad of beet and fennel with orange vinaigrette whenever I had a special occasion to celebrate. It became a staple at family gatherings and dinner parties, always drawing rave reviews from everyone who tried it.

Over the years, I have made a few tweaks of my own to the recipe, adding a handful of toasted walnuts for an extra crunch or a sprinkle of fresh herbs for a burst of flavor. But the heart of the dish has always remained true to Margaret's original creation.

As I look back on that day in Margaret's kitchen, I am grateful for the gift she gave me in sharing this recipe. It has brought joy and nourishment to so many people over the years, and I know that it will continue to be a beloved dish in my family for generations to come.

So here's to Margaret, the friend who introduced me to the salad of beet and fennel with orange vinaigrette, and to the power of good food to bring people together and create lasting memories. I will always cherish the day I learned to make this special recipe, and I will be forever grateful for the culinary inspiration that Margaret has brought into my life. Cheers to good food, good friends, and good times shared around the table.