Orange, Fennel and Beetroot Salad
A bright, colorful no-cook salad: crisp fennel, paper-thin beetroot, juicy orange rounds, and creamy avocado over mixed leaves, topped with goat cheese, capers, and toasted almonds, finished with a lemon-maple dressing. Fresh, elegant, and ready in 15 minutes.
Equipment
- Mandoline
- Small jar or bowl
- Large serving platter
Ingredients
Salad
- 2 handfuls mixed leaves
- 1/2 small bulb fresh fennel very finely sliced; reserve fronds for garnish
- 1 small fresh beetroot peeled and very finely sliced into rounds
- 2 oranges navel, blood orange, Cara Cara or a mix; peeled and sliced into 1cm rounds
- 1 firm ripe avocado peeled and sliced into 8ths
- 100 g goat cheese or feta; omit for dairy-free
- 1 tbsp capers
- 2-3 tbsp roasted slivered almonds
Dressing
- 2 tbsp extra virgin olive oil
- 1 lemon, zested zest of 1 lemon
- 1/2 lemon, juiced juice of 1/2 lemon
- 1 tbsp maple syrup or honey
- 1 small shallot finely diced (about 1 tbsp)
- salt pinch, to taste
- Aleppo pepper or chili flakes pinch, to taste, optional
Instructions
- Make the Dressing: Combine all the dressing ingredients in a small jar. Shake well to emulsify (or whisk in a bowl). Set aside until ready to use.
- Layer the Salad: Spread the mixed leaves over a large serving platter. Layer the fennel, beetroot, orange rounds, and avocado over the leaves.
- Top: Scatter over the goat cheese, capers, roasted slivered almonds, and reserved fennel fronds.
- Finish and Serve: Just before serving, spoon the dressing over the salad and serve right away.
Notes
Slice the fennel and beetroot very thinly (a mandoline is best, especially for firm beetroot) for the best texture and look. Use a firm, ripe avocado and add it close to serving so it doesn't brown. A mix of orange varieties (blood orange, Cara Cara, navel) adds color and flavor. Goat cheese can be swapped for feta or omitted for dairy-free. Slice the beetroot last to avoid staining other ingredients. Best assembled fresh and dressed right before serving to keep the leaves crisp. Make it heartier with quinoa, farro, or chickpeas.