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Beet and Orange Salad with Spinach, Shaved Fennel, and Green Beans

  • Author: Danielle Goldstein


A variation of this recipe was one of the most popular menu items at my restaurant.


  • 2 beets
  • 23 oranges, peeled
  • 1 cup spinach, washed, dried and cut into shreds
  • 1 head fennel
  • 1 cup green beans
  • 1/4 cup champagne vinegar
  • 1 TBS dijon mustard
  • 1 garlic clove, minced
  • 1 tsp honey
  • 3/4 cup walnut oil or olive oil
  • salt and pepper to taste


  1. 1- Place the beets in a pot and cover with cold water. On the stovetop, bring them up to a boil, reduce the heat to a simmer, and simmer 30-35 minutes until a knife slides in and out easily. When they are tender but not mushy, use a slotted spoon to remove them to a plate and let them cool for about 15 minutes while you prep the rest of the salad.
  2. 2- For the salad, cut the peeled oranges into circles about 1/2 inch thick and set aside. Cut the core out of the fennel root and shave it very thin on a mandoline or with a knife. Wash the green beans and chop them into 1/4 inch pieces and set aside.
  3. 3- Make the vinaigrette by whisking the champagne vinegar, mustard, garlic, and honey in a bowl. Slowly whisk in the oil until you have a nice thick dressing. Add salt and pepper to taste.
  4. 4- When the beets have cooled a bit, use a paper towel to rub off all of the skin, retaining their nice round shape. Cut them into 1/2 inch rounds.
  5. 5- On 4 plates, alternately lay down a beet circle, orange circle, etc until you have used all of the beets and oranges. Mix the spinach, fennel, and green beans in a bowl with some of the dressing and place this mix next to the beets/oranges on each plate. Drizzle some more dressing over the beets and oranges, and some salt and pepper if you please. A striking salad that will impress your guests!


  • Not included in the box: Champagne vinegar, mustard, honey, oil, salt
  • Chef’s Tips: You could add toasted walnuts and goat cheese to this salad for some extra wow factor.