What I AM saying is this salad works beautifully in this meal, providing brightness from the citrus and fennel and a sweet earthiness from the beets. It acts as a palate cleanser between bites when needed (similar to cranberry sauce).
It’s Italian-inspired with the oranges and fennel, and since roasted beets have become “a thing,” I felt this would be just the salad to earn a spot at the Global Gobble table.
I’m also obsessed with jewel tones, and since we eat with our eyes, that has me going too.
If you are afraid that Uncle Randy is going to FREAK without his cranberry sauce, hell…set out some of that canned stuff. I’m sure that is what he wants anyhow, and it’s no skin off your back.
The rest of us will enjoy this simple little citrusy beet salad in between bites of gravy and potatoes.
- 6 medium sized beets, peeled and cut into a ½-inch dice
- 3 oranges, cut into supremes
- ½ cup thinly sliced fennel
- Juice of a lemon
- Juice of an orange
- 4 tablespoons olive oil, divided
- Fennel fronds for garnish
Preheat the oven to 425°F.
Place the beets on a large baking sheet and toss them with 2 tablespoons of olive oil and season with salt and pepper. Roast for about 25 minutes, or until the beets are tender and caramelized.
Meanwhile, in a medium bowl combine the citrus juices and remaining olive oil, whisking to combine. Season the dressing with salt and pepper.
Remove the beets from the oven and allow them to cool slightly. Toss the beets with the dressing and arrange on a platter. Top with the orange supremes and fennel. Give the salad a light toss. The beets will “bleed” their color, so for presentation you want to keep the salad more “arranged.”
Garnish with fennel fronds and a few more grinds of pepper. Serve slightly warm or at room temperature.