Fennel, Beet and Orange Salad With Cumin Vinaigrette

By Martha Rose Shulman

Updated Oct. 16, 2024

Fennel, Beet and Orange Salad With Cumin Vinaigrette
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(672)
Comments
Read comments

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.

Featured in: Beauty in the Beets

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
672 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Kerry C.

I only used 2 tbsp EVOO and added more lime juice and sugar, no mint or garlic. It was delicious and different, but it takes more like 1/2 hr outside of roasting and peeling beets. Also, the beet juice turned everything red, so next time I may just layer everything in individual serving bowls and not toss it for a prettier presentation.

AC

Great as written. For a party of 8 adults, used 3 fennel, 4 beets, 2 oranges; for dressing upped cumin (1tsp). Added toasted quinoa for crunch (tossed cooked quinoa with olive oil then spread thinly on parchment paper-covered small rimmed baking sheet. 350F, stir every 5-10” min for 20-30” min, watch carefully, cool.) Arranged main ingredients in large salad bowl but didn’t toss with crispy quinoa and dressing until the last minute (so beets wouldn’t get everything red).

Candice

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

Private comments are only visible to you.

Recipe Tags

or to save this recipe.