Blood Orange, Beet and Fennel Salad

Blood Orange, Beet & Fennel Salad
Blood Orange, Beet & Fennel Salad

Spring represents bright colors and new life. This salad is Spring at its best. When taking a bite, your taste buds will ride a roller coaster of tart, sweet and savory flavors. Taking only 5 minutes to prepare, you’ll be transported to spring livin’ in no time.

You may recognize some of these ingredients from a previous post. After making the deliciously healthy citrus and beet Quinoa Salad last Monday, I had a ton of produce left over. This recipe incorporated these flavors in a different way that was not only beautiful to look at, but simple to whip up. Yes, it is very feminine looking, but trust me guys, you would like this too!



  • 2 medium red beets, tops trimmed, peeled, thinly sliced into circles
  • 1 blood orange, thinly sliced into circles
  • 1 carrot, peeled and thinly sliced into circles
  • 1 grapefruit, thinly sliced into circles
  • 1/2 fennel bulb, thinly sliced lengthwise
  • 4 kumquats, sliced thinly and remove seeds


  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • olive oil, drizzle
  • salt and pepper
  • 1/4 cup cilantro for garnish
Serves: 2


  1. Boil small pot of water seasoned with salt
  2. Add the carrots and beets to the pot
  3. Boil for 4-5 minutes
  4. While that boils, slice all of the ingredients for the salad
  5. Drain beets and carrots, then blanch in ice water bath
  6. Layer all salad ingredients onto two plates
  7. Mix lemon and lime juice together in bowl
  8. Pour juices over salad, then drizzle on olive oil
  9. Season with salt and pepper. Let sit for 5 minutes to meld flavors
  10. Garnish with cilantro


The tartness of the kumquats and grapefruits are enhanced by the salt. The beets add a hearty and savory element, which combined with the sweetness of the blood orange, zest from the cilantro and zing from the pepper, makes this salad taste dynamite.

* Recipe adapted from Epicurious*