Fennel, Beet and Orange Salad With Cumin Vinaigrette

By Martha Rose Shulman

Updated October 16, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(685)
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

  • 2 medium beets, roasted peeled, halved and cut in thin half-moons

  • 2 medium fennel bulbs (about 1 ¼ to 1 ½ pounds), trimmed, quartered, cored and sliced very thin across the grain

  • 1 navel orange, peeled, pith cut away, and cut in thin rounds or sections

  • 2 tablespoons chopped fresh mint

  • 1 tablespoon chopped cilantro

  • 2 tablespoons lemon or lime juice

  • ¼ teaspoon sugar

  • ½ teaspoon lightly toasted cumin seeds, crushed

  • Salt to taste

  • 1 small garlic clove, puréed (optional)

  • ¼ cup extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

14 grams carbs; 139 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 399 milligrams sodium; 2 grams protein; 8 grams sugar

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
685 user ratings
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Comments

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!

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!

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.

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