Orange, Beet, Fennel, Quinoa Salad
Serves: 4
  • 2 medium red beets
  • 3 navel oranges
  • ½ small fennel bulb, thinly sliced
  • 1 cup quinoa, cooked
  • coarse sea salt
  • freshly ground pepper
  • 2 tablespoons olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup pure maple syrup
  • parsley to garnish
  1. Preheat oven to 450 degrees. Wash and trim the ends of the beets, wrap them in foil and place on a baking sheet. Roast for 45 minutes. Remove and let fully cool. Once they are cool, remove the peel and thinly slice. This step can be done ahead of time.
  2. With the peel still on, thinly slice the oranges. Then using a knife, circle it around the oranges and remove peel.
  3. In a serving dish, add the cooked quinoa, top with sliced oranges, sliced beets, thinly sliced fennel. Toss with 2 tablespoons olive oil.
  4. In a small sauce pan over medium heat add balsamic vinegar and maple syrup. Whisk for 3-5 minutes until it has reduced by half. Remove from the heat and drizzle over the salad. Top with chopped parsley.
Recipe by The Fruit Company® Blog at