Fennel, Beet and Orange Salad with OlivesMark Thomas
Recipe information
Yield
Makes 30 servings
Ingredients
12 medium beets, trimmed
2 tablespoons grated orange peel
1 tablespoon Dijon mustard
1 tablespoon fennel seeds, crushed
1/3 cup balsamic vinegar
1 cup olive oil
6 fennel bulbs, trimmed (fronds reserved), halved lengthwise, thinly sliced crosswise
12 large navel oranges
1 1/2 cups halved pitted Kalamata olives
Preparation
Step 1
Preheat oven to 400°F. Wrap beets in foil. Place on baking sheet. Roast beets until tender, about 1 1/2 hours. Cool. Peel beets; cut into rounds.
Step 2
Mix orange peel, mustard and fennel seeds in bowl. Whisk in vinegar. Gradually whisk in oil. Season with salt and pepper. (Beets and dressing can be made 1 day ahead. Cover separately; chill. Bring dressing to room temperature before using.)
Step 3
Place fennel slices in bowl. Toss with enough dressing to coat. Cut peel and white pith from oranges. Cut oranges into rounds. Alternate beets and oranges along edge of platters, overlapping. Spoon fennel slices into center; sprinkle with olives. Drizzle remaining dressing over beets and oranges. Chop fronds; sprinkle over salad.
