Fennel, Beet and Orange Salad With Cumin Vinaigrette

By Martha Rose Shulman

Updated Oct. 17, 2024

Fennel, Beet and Orange Salad With Cumin Vinaigrette
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(659)
Comments
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One of the things I love best about this refreshing salad is that it doesn’t wilt, making it a great choice for a potluck or a buffet. There’s a nice contrast of textures going on, with the crunchy fennel, soft beets and juicy oranges. The dish has Moroccan overtones, with the combination of oranges and beets, and the cumin in the dressing.

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Ingredients

Yield:Serves 6
  • 2medium beets, roasted peeled, halved and cut in thin half-moons
  • 2medium fennel bulbs (about 1¼ to 1½ pounds), trimmed, quartered, cored and sliced very thin across the grain
  • 1navel orange, peeled, pith cut away, and cut in thin rounds or sections
  • 2tablespoons chopped fresh mint
  • 1tablespoon chopped cilantro
  • 2tablespoons lemon or lime juice
  • ¼teaspoon sugar
  • ½teaspoon lightly toasted cumin seeds, crushed
  • Salt to taste
  • 1small garlic clove, puréed (optional)
  • ¼cup extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

139 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 2 grams protein; 399 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.

  2. Step 2

    Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Tip
  • This holds well for several hours in the refrigerator.

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Ratings

5 out of 5
659 user ratings
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Comments

Bobbie Goeden

Deliciously different salad. Quick and easy to make. I used purchased, already cooked beets (Hey, I was in a hurry :-) but will definitely roast beets once the weather lets up a bit. You should definitely try this one. My guests gobbled it right up!

Tessa

Since cumin is such a strong flavor and I wanted a light, fresh salad, I decided to try this without the cumin (knowing I could add it later if it was missing something). I loved it without the cumin! It is herby and delicious and the flavor of the citrus, cilantro, mint, fennel and beet—wow, it was perfect together! I loved this recipe!

Maria Cate

One of the most delicious things I've ever made: a magical combination of flavors that I couldn't stop eating.

Candice

Delicious! I left out the cumin and added pine nuts. Otherwise stayed true to the recipe.

Jack K

This is a wonderful salad. I cut up everything in the morning and marinate the fennel in the dressing until ready to serve in the evening. Fennel on the plate and the add the oranges and beets, no need to toss them in the dressing.

Surfer Dude

This salad was very easy and a hit at the potluck -- empty bowl! I added chopped pistachios for some nutty crunch. I think I will try again with grapefruit for more citrus boldness. This salad traveled for about an hour in the car. During that time the Fennel had absorbed the beet juice and the presentation was a stunning red color

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