Bursting with flavor, this citrus and fennel slaw is topped with sweet roasted beets and creamy goat cheese. Perfect for spring entertaining but simple enough for a quick lunch.
Brightly colored fruits and veggies get all of the attention but don’t be fooled, white vegetables are packed in nutrients as well! An excellent source of Vitamin C, fiber and folate, I try to incorporate fennel into our diet on a regular basis. If you’ve never eaten raw fennel, it is crunchy like celery with a delicious, subtle licorice flavor.
After making a big batch of my favorite Roasted Beets with Orange and Rosemary recently, I decided to create a simple fennel and orange slaw to serve alongside. The crisp fennel and juicy orange segments are a match made in heaven for roasted beets.
Between Easter and Passover, my family will be hosting quite a few events in the coming weeks! Fennel slaws are ideal for entertaining because they don’t wilt the minute you dress them like a lettuce-based salad.
In fact, I intentionally toss the slaw in the vinaigrette 10-20 minutes before I plan to serve it so that the dressing can begin to penetrate the fennel. To save even more time on the day of a party, roasted beets can be prepared up to 3 days in advance.
Your fork is waiting.
Citrus and Fennel Slaw with Goat Cheese and Orange
Ingredients
- 2 fennel bulbs (thinly sliced)
- 1 seedless orange (cut into segments)
- ¼ cup minced parsley
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 in roasted beets (cut bite-sized pieces)
- 4 ounces goat cheese – crumbled
Instructions
- In a large bowl, toss together fennel, orange segments, parsley, olive oil, lemon juice, salt and pepper.
- Lay fennel slaw on a large platter and top with beets and crumbled goat cheese before serving.
Liz,
Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks who love to eat from the farm share.
I appreciate it!
I love summer parties and bonfires! Salsa and guac should always attend.
I’ve never tried fennel with goat cheese that sounds like a fantastic combination, something I need to do soon :)
i like sangria and fruit salad.
I keep trying to work around the licorice flavor and really learn to love fennel, but no such luck yet. I’m a work in progress. Otherwise this salad sounds so good! The goat cheese is the perfect touch.
I swear it’s like cilantro – people love it or hate it!
I am a big fan of cookout parties, hamburgers and steaks and chicken and pork chops all on the grill, so good! Now to wait for the weather to warm up so we can grill out again!
This is right up my alley. I love the in season produce. I don’t get to use beets much but I think I should start using them more often. Great looking salad :-)
Fresh fruit and Wine. :-)
My treat would be Goat cheese with fresh fruit.
Everything that I can eat~the salad sounds D-Lish.
margaritas!
I live in an area with a goat dairy that makes prize winning goat cheese. Needless to say goat cheese ranks high on my list. Beets are such a deep throbbing gorgeous color next to the spritely spring green—–purely visually beautiful
I like to serve thai chicken salad in lettuce cups. And I always make lots of sangria.
I love appetizers and finger foods paired with a nice glass of wine.
Hello! Fennel does go well with oranges, doesn’t it? I made a salad recently including those two and they’re a match made in heaven! Love the tip to add the vinaigrette earlier to let the flavours infuse well. :-)
I can’t say no to a deviled egg or a glass of sangria.
My favorite party food is deviled eggs.
Cheese bites, fruit and a good glass of wine are perfect party food.
I like a cheese/fruit/cracker tray.
Liz, this slaw recipe is so imaginative and I’m sure so delicious! So glad Katie brought us all together and I’m so glad to discover your blog! Have a great weekend!
I’m so glad too!! Thanks Bill!