Blood Orange & Beet Salad with Fennel

Serves 4


For the salad

1 Each - red and gold beets, roasted, peeled and sliced

2 Blood oranges, sliced

Small fennel bulb, sliced thinly


For the Dressing

1 Medium shallot, minced

2 Tablespoons Champagne vinegar

2 Tablespoons blood orange juice

Drizzle of honey

1/3 Cup extra virgin olive oil

Sea salt and cracked pepper to taste


A couple hours before assembling the salad, roast beets in a 400 degree oven for about an hour, or until you can pierce them with a fork. Let the the beets cool, and once they are safe to handle peel the skins.

Meanwhile, in a small bowl whisk together minced shallots, champagne vinegar, blood orange juice and honey. Slowly add the olive oil as you mix and once everything is emulsified, salt and pepper to taste.

Toss the fennel in with some of the dressing.

Arrange all salad components directly on the plates. Drizzle dressing over the top. 

Garnish with mint leaves.