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Beet, Fennel, and Blood Orange Salad in a Citrus Vinaigrette and Giveaway

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One of my favorite uses for extra virgin olive oil is to make homemade vinaigrette’s.

Usually, a simple aliño made of extra virgin olive oil, vinegar and salt.

However, I also enjoy using herbs and fruits to come up with unique flavors to top on salads of different kinds.

In my family we eat a salad nearly every day so I decided to come up with something a little bit different using seasonal ingredients.

ingredients

For this salad I decided to use fennel.  The large bulbous root in the image above.

The more I learn about fennel, the more excited I get to grow it this year in my garden.  (Yes, it’s the time of year that I have dirt and growing on my mind 😉

It’s a delightful herb with a wonderful aroma of anise (black licorice). The bulb is usually eaten raw in salads or chopped and cooked like a root vegetable. The greens can be used as aromatic garnishes to top dishes of all kinds.

Fennel also has medicinal qualities to aid in digestion, soothe colic in babies and has been a long time remedy for coughs.

It’s been fun experimenting with fennel and lent itself beautifully to this salad alongside cooked beets, blood oranges for a touch of sweetness, and red onions for a peppery bite.

To top it off I made a citrus vinaigrette made up of freshly squeezed orange juice and infused with red onions and fennel.

Beet, Fennel, and Blood Orange Salad in a Citrus Vinaigrette

beet_salad2

Ingredients:

  • 1 large or 2 small red beets, boiled and sliced
  • one blood orange, peeled and segmented
  • shaved fennel from the bulb
  • red onion, thinly sliced
  • fennel leaves to garnish

For the Vinaigrette

  • 3/4 cup freshly squeezed orange juice
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon raw honey
  • 1/2 teaspoon salt
  • 1 tablespoon minced red onion
  • 1 tablespoon fresh fennel leaves

Method:

1. On a plate arrange 4-5 slices of freshly boiled beets that have been cooled.

2. Top with shaved fennel, sliced red onions and blood oranges.

3. Top with citrus vinaigrette and garnish with fennel leaves.

For the Vinaigrette:

Mix all ingredients in a dressing or mason jar.  Allow to meld flavors in the refrigerator for at least 1 hour before using.

Simple… Seasonal… Fresh.

For the Giveaway!

2BAG AND CAEVOO

Star Fine Foods has agreed to giveaway one bottle of their new line of California Extra Virgin Olive Oil with a Tote Bag!

I’m excited to give my readers an opportunity to try out Star’s new domestic line of EVOO!!

So what do you have to do?  It’s simple!

  1. Like Star Fine Foods on Facebook and share the giveaway on your wall.  (Please leave a comment that you liked Star Fine Foods on Facebook)
For 2 extra chances to win… (please leave a separate comment for each additional entry)
  1. Like Spain in Iowa on Facebook
  2. Pin the Beet, Fennel and Blood Orange Salad on Pinterest.

    Pin It

This giveaway ends on Monday, February 6th.  The winning entry will be selected by random.org.

Good Luck!!

This post is sponsored by Star Fine Foods and their new line of California Extra Virgin Olive Oil.

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

Comments

  3. Christine @ Fresh says

    Please do not enter me into the giveaway, I have too much olive oil in the house right now. hehe. This is a visually arresting salad. I love using fennel for salads during the winter because they are so much sweeter.

    Reply

  22. noelle says

    Hi there! What a wonderful salad. I have to day that I have never used our tasted a blood orange. I need to find one quickly. I like STAR foods on FB.

    Reply

  27. Barbara D. Newman says

    I just love Star raspberry vinegar, unfortunately I can’t find it in Las Vegas. NV. I’m sure the olive oil would be delicious in any recipe. The beet salad looked so good, it made me hungry.

    Reply

  41. Heidi Sims says

    Liked STAR Fine Foods would be neat to win the tote and olive oil. made the change this year and love cooking with olive oil!

    Reply

  42. Brandy Esch says

    I “liked” the Star Fine Foods page on Facebook. 🙂 I always buy Star Olive Oil because it’s the only one that actually looks green, like olive oil should look. 🙂

    Reply

  53. Devon H says

    I pinned this, but something wasn’t working, so I ended up having to pin from Safari on my iPhone so this didn’t probably show up on you pin counter. I’m Drvon Mussmon Hernandez on pinterest if you need to check 😉

    Reply

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