Beet, Fennel, Blood Orange Salad

The Farmer's Market is our family's church and sets the pace for our entire week.  Today, there were so many beautiful items I decided to make a salad entirely out of ingredients from the market.  Los Angeles has the best produce on the planet because of the warm weather year around and this morning I found some fennel which I have not seen in a while.  I decided to make a salad with roasted beets, fennel, some blood oranges and fresh mint. The result was really vibrant and delicious and some variation of this salad will be gracing our plates all summer.  I also utilized my mandolin for the first time in ages which was really fun and reminded me how easy certain cuts can be if you have the right tools.



  • 1 bulb fennel thinly sliced
  • 1/2 red onion sliced very thin with mandolin
  • 2 blood oranges cut into circles
  • 3 red beets
  • 3 golden beets
  • 1 naval orange juiced
  • 1/8 cup olive oil
  • 1/8 red wine vinegar
  • 2 tablespoons hazelnuts toasted
  • goat cheese
  • salt
  • 2 sprigs of mint for garnish


  1.  Remove stems from beets and peel.  Roast at 400 degrees or until tender.  Remove and let cool.  Once cooled, cut into circles.
  2. Turn down the oven to 350 degrees and roast hazelnuts until golden, about 15 minutes.
  3. Use mandolin to slice red onions very thinly.  You can also use the mandolin to slice the fennel a little thicker.
  4. For the dressing add 1/8 cup olive oil, red wine vinegar and the squeeze from 1 naval orange to a bowl.  Mix together.
  5. Peel the blood oranges and cut into circles.
  6. To assemble the salad add beets, oranges, onions and fennel to a bowl.  Drizzle dressing on top and mix together and add salt to taste.  Top with desired about of goat cheese and hazelnuts.  Garnish with fresh mint.