This salad is dead simple and super fresh. Great as a foil to a fatty roast or rich cut you’re thinking about throwing on the BBQ. Look for Cara oranges if they are available. They are sweeter, smaller and have a beautiful slightly pinky hue to them. Any smoked blue cheese will do here but I’m loving the smoked Roquefort from my deli. A little goes a long way here so go for the good stuff.
Beet, Fennel, Cara Orange and Smoked Blue Cheese Salad
- 1 bunch beets, cleaned, trimmed and roasted in the oven for about 70 minutes, peeled and cut into 3/4-inch chunks
- 1 small bulb fennel, outter layers removed and inner layer thinly sliced, a handful of fronds reserved for garnish
- 1 Cara oranges, sections removed, residual juices reserved
- 100 g smoked blue cheese
- 1/2 cup toasted walnuts, optional
- 4 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp grainy mustard
- salt and pepper
Whisk together the dressing ingredients in a large bowl until well emulsified. Toss the beets and fennel in the dressing. Place half the beet-fennel mixture onto a platter and layer in half the oranges and fennel fronds. Repeat the layering and top with blue cheese, nuts and drizzle with any remaining orange juice. Season the salad lightly and serve.