Blood orange, beet, and fennel salad from Bon Appétit Magazine, January 2012 (page 81)

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Notes about this recipe

  • milgwimper on January 20, 2020

    This was an easy and delicious recipe. It was nice to have something bright and earthy. One day I didn't have blood oranges and the recipe is still delicious. I will make this again. Everyone loved it.

  • michalow on December 03, 2014

    Nice bright contrast to sweeter and heavier foods at a Thanksgiving meal. Blood oranges were unavailable so I used navels, but added a splash orange blossom water which gave the salad a subtle and intriguing note.

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