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A delicious combination of zesty citrus and roasted beets. Pair with California Pinot Gris or Pinot Noir.

beetroot salad


  • 3 medium oranges
  • 2 medium red beets, roasted and peeled
  • 2 medium gold beets, roasted and peeled
  • 2 small fennel bulbs, thinly sliced
  • 2 tablespoons (30ml) extra virgin olive oil
  • salt and pepper to taste

Optional: fennel fronds

Serves 4



  • Peel and remove the pith of each orange.
  • Slice the oranges into 1/2 inch (13 mm) thick rounds, slicing against the membrane. Set aside.
  • Slice the roasted and cleaned beets into 1/2 inch (13 mm) thick rounds. (it may be a good idea to wear gloves while handling the beets to avoid staining)
  • Divide and arrange the beets and oranges onto four salad plates and top with the sliced fennel.
  • Drizzle the top of each salad with olive oil and season with salt and pepper.
  • Top each salad with pieces of fennel fronds, if desired. Serve.

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