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recipes 2006 10 golden and crimson beet salad and oranges fennel and feta
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A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.
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Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
3.7
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Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.
4.0
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Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.
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This recipe balances the earthy sweetness of roasted beets with tangy citrus for a salad worthy of hot-weather consumption.
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Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.
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Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
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This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.
2.6
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Each of the components in this indulgent salad can be prepared a day ahead, making it a great choice for potlucks. Can’t find burrata? Use fresh mozzarella.
4.0
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3.0
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Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.
4.0
(4)
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
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A palate-cleansing fennel salad to balance rich pork and hearty sides.
4.0
(3.78)
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“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer
3.7
(3.73)
Easy