Fennel, Beet and Orange Salad With Cumin Vinaigrette

Name: Fennel, Beet and Orange Salad With Cumin Vinaigrette
Total time: 15 min
Yield: Serves 6
Cuisine: mediterranean
Ingredients: 2 medium beets, roasted peeled, halved and cut in thin half-moons; 2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain; 1 navel orange, peeled, pith cut away, and cut in thin rounds or sections; 2 tablespoons chopped fresh mint; 1 tablespoon chopped cilantro; 2 tablespoons lemon or lime juice; 1/4 teaspoon sugar; 1/2 teaspoon lightly toasted cumin seeds, crushed; Salt to taste; 1 small garlic clove, puréed (optional); 1/4 cup extra-virgin olive oil

By Martha Rose Shulman

Updated Oct. 17, 2024

Fennel, Beet and Orange Salad With Cumin Vinaigrette — Andrew Scrivani for The New York Times

Total Time: 15 minutes
Rating: 5(604)
Comments: Read comments

One of the things I love best about this refreshing salad is that it doesn’t wilt, making it a great choice for a potluck or a buffet. There’s a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

Featured in: Beauty in the Beets

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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

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Preparation

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.

Ratings

5 out of 5

604 user ratings

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Comments

Bobbie Goeden7 years ago

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!

Tessa5 years ago

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 Cate4 years ago

One of the most delicious things I've ever made: a magical combination of flavors that I couldn't stop eating.

Jen3 months ago

This took waaaaay longer than the recipe suggests. Really tasty and unique, though. I will skip red beets next time and just use golden. It turned everything pink.

Abbi1 year ago

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 levine1 year ago

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.

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