Fennel, Beet and Orange Salad With Cumin Vinaigrette
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6
- 2medium beets, roasted peeled, halved and cut in thin half-moons
- 2medium fennel bulbs (about 1¼ to 1½ pounds), trimmed, quartered, cored and sliced very thin across the grain
- 1navel orange, peeled, pith cut away, and cut in thin rounds or sections
- 2tablespoons chopped fresh mint
- 1tablespoon chopped cilantro
- 2tablespoons lemon or lime juice
- ¼teaspoon sugar
- ½teaspoon lightly toasted cumin seeds, crushed
- Salt to taste
- 1small garlic clove, puréed (optional)
- ¼cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
139 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 2 grams protein; 399 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
- Step 2
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.
Tip
- This holds well for several hours in the refrigerator.
Private Notes
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Cooking Notes
Bobbie Goeden
Deliciously different salad. Quick and easy to make. I used purchased, already cooked beets (Hey, I was in a hurry :-) but will definitely roast beets once the weather lets up a bit. You should definitely try this one. My guests gobbled it right up!
Tessa
Since cumin is such a strong flavor and I wanted a light, fresh salad, I decided to try this without the cumin (knowing I could add it later if it was missing something). I loved it without the cumin! It is herby and delicious and the flavor of the citrus, cilantro, mint, fennel and beet—wow, it was perfect together! I loved this recipe!
Maria Cate
One of the most delicious things I've ever made: a magical combination of flavors that I couldn't stop eating.
chana
Perfect vegan salad. Easy to prepare. Glorious taste.
Ericka
Very easy tasty salad. I roasted golden beets. I did omit cilantro as I had none on hand. Delicious fresh salad, served with porchetta and it was a nice acidic light counterpoint. Will definitely make again. Love that it can be made ahead then dressed when ready to serve with no wilting.
Jean
Add the one hour to roast the beets to the time to make the dish.
Gus Wensveen
A truly great and easy to do salad. And I see all sorts of combinations with grilled fish. But that's for next time..
Abbi
Very good! I used jarred beets in vinaigrette since they were on hand. Also added sliced cured olives and pine nuts I will definitely revisit this recipe!
jess levine
I absolutely loved this salad! The flavors of cumin cilantro and mint married wonderfully with the sweetness of orange and bitter fennel. I skipped the beats and added arugula, feta and pepitas. Also think some shaved red onion would have paired beautifully.
RB
Wonderful flavors. I did not use any mint. I made whipped feta with olive oil, Meyer lemon juice, honey, sour cream and plain Greek yogurt for a topping. Amazing, perfect flavors with this salad.
Gloria
Add a can of white beans for creaminess and protein!
juicey
So good, so fresh. Made it 2 times in a row back to back nights. One night with beets, second nights I ran out of beets but added fresh pomegranate seeds which added a nice crunch!
Wanda
I used fresh sweet cherries as a substitution on the citrus. Lacked the variety of color but otherwise tasted good. Definitely would do this again!
daniel
Make this again! No garlic added
Ollie
Very tasty and good looking, too. The toasted, crushed cumin seeds lent a very subtle flavour (I might add more next time). I will add more orange. A wonderful combination of flavours!
B
Yum! Added pea sprouts, walnuts, and goat cheese. What a delightful mix of flavours. Will definitely make again.
From Toronto with Love
This was so good! I used a red and golden beets. And definitely do not leave out or sub the cumin seeds - it really adds a beautiful aromatic taste to the dish. Nice and brightening for winter. Will be making this again!
Zach
The flavor combination here is wonderful. I added toasted farro and roasted some tofu to make it more filling.
Brina
I loved making this salad! So beautiful with the two colors of beets. I added spring greens and goat cheese to the leftovers the next day and it was delicious.
Candace
Too many flavor notes going on in this recipe and somewhat involved for the final result. I made it exactly as written. If you choose to give it a try, imo it needs some umami, either cheese or nuts.
Sarah
I'm making this salad for tomorrow, Thanksgiving, to bring to to my host's celebration. Just wondering about possibly substituting a little minced red onion for the garlic. I've always loved red onion with beets in a vinaigrette...has anyone tried this?
Fran
I didn't have cilantro (we don't like it anyway) so used equal parts fennel fronds, parsley, and mint. As another reviewer suggested I added pistachios. So so good! The fennel and beet resistant members of the family said it was delicious - a win here!!
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