Bright, juicy, and crisp, this salad was born from the transition of seasons at our local farmers' market. Combining winter citrus and beets with a bulb of early spring fennel, it's sweet and richy scented and doesn't require turning on an oven, which might be a plus if you're lucky enough to live in a place where it's already warm.
Fennel, Beet, and Orange Salad
1 fennel bulb
1 tablespoon chopped fennel fronds
4 small beets
3 tablespoons orange juice, divided
1 teaspoon orange zest
3 teaspoons extra virgin olive oil, divided
Flaky sea salt
Freshly ground white (or black) pepper
Wash the fennel bulb, trim the stalk and stem ends, and remove any bruised layers. Slice the bulb very thinly using a mandoline or chef's knife. In a small bowl, combine the sliced fennel with the chopped fronds, 2 tablespoons orange juice, and 2 teaspoons olive oil. Season to taste with salt and pepper and set aside.
Wash the beets, trim the root and stem ends, and peel. Grate the beets using a mandoline, hand grater, or food processor. In a small bowl, combine the grated beets with the orange zest, 1 tablespoon orange juice, and 1 teaspoon olive oil. Set aside.
De-pith the oranges and cut into 1/4-inch slices.
To serve, arrange the orange slices on a plate and then top with the beets and fennel.