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Blood Orange Winter Salad with Roasted Beets & Ginger Miso Dressing

Blood Orange Winter Salad

with Roasted Beets & Ginger Miso Dressing

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This salad is refreshing, satisfying, and unexpected. Herbaceous fennel and tender lettuce, roasted beets and bright blood orange, crunchy toasted hazelnuts and creamy almond cheese all layer on one another for a variety of flavors and textures. The finishing touch is the zingy dressing, where fresh ginger and white miso paste are the stars in a savory-sweet combo that’s out of this world good.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
430
FAT
27g
CARBOHYDRATES
45g
PROTEIN
11g

INGREDIENTS

  1. 8 oz red beets
  2. 1 fennel bulb
  3. 2 oz red radishes
  4. 1 head butter lettuce
  5. 2 tbsp hazelnuts
  6. 1 blood orange
  7. 2 tbsp white miso paste
  8. 2 tsp maple syrup
  9. Fresh ginger
  10. 1 tbsp toasted sesame oil
  11. 3 tbsp Soft Fresh Original Kite Hill Cheese
  12. 2 tbsp olive oil *
  13. Salt and pepper*
  14. *Not included

TOOLS

  • Whisk

INSTRUCTIONS

1
Roast the beets
Roast the beets
Preheat your oven to 375 °F. Rinse and peel the beets. Cut into half inch cubes. Place on a baking sheet and toss in 1 tbsp olive oil and season with salt and pepper. Roast until tender, about 25 to 30 minutes.
2
Prepare the fennel
Prepare the fennel
Rinse and dry the fennel. Cut the dark green stems from the fennel bulb. Pick the feathery fronds from the stems and set the fronds aside to use later. Discard the stems. Cut the fennel bulb from top to bottom, and remove the V-shaped core. Thinly slice the cored bulb and place in a large bowl along with the fronds.
3
Prep the rest of the produce
Prep the rest of the produce
Rinse the radishes, trim the ends, and slice into thin rounds. Separate the lettuce leaves from the root, rinse, and dry. Add the radish and lettuce to the bowl with the fennel and fennel fronds. Place a small saucepan over medium-high heat and add the hazelnuts. Shake pan every 30 seconds or so until they’re toasted and golden brown, about 2-3 minutes. Remove from heat.
4
Supreming the orange
Supreming the orange
Rinse the blood orange and trim off the top and bottom of the fruit with a knife. Set the fruit on end and slice the peel from the flesh, beginning at the top and following the curve down. Then, over a medium bowl, cut out each segment by inserting the blade of the knife between the flesh and the membrane. Lastly, squeeze the juice from the leftover membrane into the bowl, and set wedges aside.
5
Make the dressing
Make the dressing
Add the miso paste and maple syrup to the bowl with the blood orange juice. Peel the ginger and grate into the dressing. Add 1 tbsp water, 1 tbsp olive oil, the sesame oil, and a pinch of salt and pepper. Whisk to combine.
6
Time to plate!
Time to plate!
Add the ginger miso dressing to the bowl with the fennel, radishes, and lettuce, and toss well with a pinch of salt and pepper. Divide the fennel salad between your plates and top with the blood orange slices, toasted hazelnuts, and crumbled Kite Hill cheese. Drizzle with any remaining dressing left in the bowl and serve!