This beet salad includes roasted fennel, blood oranges, caramelized walnuts, and a gorgonzola vinaigrette. It is colorful, sweet, and savory. This post was brought to you in collaboration with OXO and California Olive Ranch.
It can get difficult and uninspiring to create fresh and delicious salads in the winter, but it doesn’t have to.
In the summer, I absolutely love making salads—I pick fresh tomatoes, cucumbers, and herbs straight from the garden to toss them into simple salads. There’s nothing like letting raw fresh produce shine.
Even though there’s about a foot of snow outside right now, I still adore making salads throughout the winter. My tips for inspired winter salads is using seasonal produce as the star.
This beet salad is comprised of roasted fennel, ruby blood oranges, and mixed greens. Caramelized walnuts add crunch and a creamy (and extremely easy) gorgonzola vinaigrette brings everything together.
I love making this beet salad as meal prep for the week. The gorgeous colors make for a nice meal that is anything but a sad desk lunch.
OXO makes it a breeze for me to create this healthy winter salad and meal prep for the week. I love their Salad Spinner and Salad Dressing Shaker. The Salad Spinner quickly and easily washes greens and spins them dry so that the leaves do not get soggy. The Salad Spinner is easy to use. When it’s time to stop the spinner, just press the button. The Salad Dressing Shaker makes creating homemade dressings simple. My kitchen is full of OXO products—they are durable, convenient, and affordable. These two handy tools are perfect for creating Instagram-worthy salad goals.
Making extra of this gorgonzola vinaigrette is a good idea. Trust me.
Plus, how pretty is this jewel-toned beet salad? This salad is definitely helping me fight the winter blues currently.
I hope you make and enjoy this beet salad! What are your favorite winter salads? Let us know in the comments below.Print
This beet salad includes roasted fennel, blood oranges, caramelized walnuts, and a gorgonzola vinaigrette. It is colorful, sweet, and savory.
FOR THE SALAD
- 4 beets (golden and/or red), roasted, peeled, and sliced
- 1 large fennel bulb, roasted and sliced, fronds reserved
- Olive oil, salt, and pepper
- 3 blood oranges, supremed
- 1 Cara Cara orange, supremed
- 10 ounces mixed baby greens
- Caramelized walnuts, recipe follows
- Gorgonzola vinaigrette, recipe follows
- Chopped fennel fronds
FOR THE GORGONZOLA VINAIGRETTE
- 1/2 cup California Olive Ranch extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 ounces gorgonzola, finely crumbled
- Salt and pepper, to taste
FOR THE CANDIED WALNUTS
- 1 cup walnuts
- 1/4 cup sugar
- Pinch salt
- Roast the beets and fennel. Preheat the oven to 400°F and rub the beets with olive oil and salt. Wrap the beets in foil and roast until tender, about 45 minutes. Cool, peel the beets, and slice.
- Trim and core the fennel (reserving the fronds) and halve. Drizzle with olive oil, salt, and pepper and roast for the last 30 minutes the beets are cooking until tender and caramelized. Slice the fennel into thin slices.
- Make the candied walnuts. Heat the sugar in an even layer in a skillet to make a caramel. Let the sugar caramelize until a deep golden brown. Stir in the walnuts and then pour on a parchment-lined tray immediately. Sprinkle with salt and let cool completely. Once cool, chop the walnuts.
- Make the vinaigrette. Combine the olive oil, balsamic, Dijon, gorgonzola, salt, and pepper in a shaker. Shake until emulsified.
- Assemble the salad. Arrange the sliced beets, fennel, blood oranges, and Cara Cara on top of mixed greens. Drizzle with the vinaigrette and top with the caramelized walnuts and fennel fronds.
- Serving Size: 1
- Calories: 329
- Sugar: 12g
- Sodium: 205mg
- Fat: 25.1g
- Carbohydrates: 25.7g
- Fiber: 5.8g
- Protein: 8.8g
- Cholesterol: 10mg
This is a sponsored post written by me on behalf of OXO and California Olive Ranch.