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Beets with Blood Oranges and Fennel
(Barbietole con Arancia Rossa)

Beets with Blood Oranges and Fennel

Serves 4-6

 

Around February, when I'm yearning for the fresh flavors of summer, I make this salad. The jewel tones of roasted beets, the citrusy tang of the oranges, and the bite of red onion are a wonderful antidote for the winter dolrums.

 
 
 
 
  • 1 large fennel bulb, cored and cut
         crosswise into slices about 1/2 inch (12 mm) thick,
         plus 1 tablespoon chopped fennel fronds
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 1 lb (500 g) beets, peeled and quartered
  • For the Vinaigrette
  • 2 tablespoons fresh blood orange juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • Fine sea salt and freshly ground black pepper
  • 1/4 cup (2 fl oz/60 ml) extra-virgin olive oil
  • 3 blood oranges, peel and pith removed,
         cut crosswise into slices 1/4 inch (6 mm) thick
  • 1/4 red onion, thinly sliced

Preheat the oven to 400 degrees F (200 degrees C). In a roasting pan, toss the fennel bulb slices with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Cover with aluminum foil and roast for 20 minutes. Remove the foil and roast until tender and browned, about 20 minutes longer.

In a separate roasting pan, toss the beets with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Cover with aluminum foil and roast until tender, about 30 minutes.

Meanwhile, make the vinaigrette: In a bowl, whisk together the orange juice, vinegar, honey, 1 teaspoon salt, and pepper to taste. Drizzle in the olive oil, whisking constantly until emulsified.

Transfer the beets and fennel to a bowl. Drizzle with 2-3 tablespoons of the vinaigrette and toss gently to coat.

Arrange the orange slices on a serving platter and scatter the onion on top. Drizzle with 2-3 tablespoons of the vinaigrette and sprinkle with salt and pepper. Spoon the beets and fennel on top and drizzle the remaining vinaigrette over them. Sprinkle with the chopped fennel fronds and serve.

Wine Suggestion: A crisp, dry white, such as Grillo or Inzolia from Sicily.

 
  • from:
    Williams-Sonoma Rustic Italian
    Simple, Authentic Recipes for Everyday Cooking
  • by Domenica Marchetti
  • Photography by Maren Caruso
  • Weldon Owen 2011
  • 224 pages; Hardcover; $29.95
  • ISBN-10: 1616281650
  • ISBN-13: 978-1616281656
  • Recipe reprinted by permission.

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This page created January 2012


 


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