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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.
5.0
(5)
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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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Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
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Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.
4.0
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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.
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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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The tomatoes are ripe, the peaches are juicy, and the sweet corn is sweet. Here’s your next move.
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This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.
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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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Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.
4.3
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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!
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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.
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To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.
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TBH, you can sub in any raw veg, oil, or cheese you feel like. This salad's a no-brainer.
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If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.
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A palate-cleansing fennel salad to balance rich pork and hearty sides.
4.0
(3.78)
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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.
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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
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Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
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