Go Back
+ servings

Orange Fennel Salad

Posh Journal
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 4


  • 4 medium oranges, peeled
  • 4 medium red beets, stems and root ends removed
  • 1 large fennel bulb, trimmed and thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Mixed green salad
  • 1 tablespoon balsamic vinegar


  • Heat oven to 400°F. Wrap each beet in foil and roast until soft. Remove from the oven. Let it cool slightly; remove foil and toss with balsamic vinegar. Note: You may also serve them raw
  • Place sliced oranges, mixed green salad, fennel and beet on a salad plate. Drizzle with olive oil, red wine vinegar, orange zest, salt and pepper.
Tried this recipe?Let us know how it was!