Salad of Beet and Fennel with Orange Vinaigrette

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Orange reduction



  1. In a bowl, toss beets, garlic, orange rind, salt and pepper and 1 tablespoon of peanut oil.
  2. Pour onto a large sheet of aluminum foil.
  3. Wrap the foil into a "package", assuring that air cannot escape.
  4. Bake in a preheated 350 °F oven for about 45 minutes, or until tender.
  5. Once cool, peel beets by rubbing the skin off easily.
  6. Cut beets in half.

Orange reduction

  1. Add all ingredients except the lime leaves to a saucepot (if using lime zest, add at the beginning with the other ingredients).
  2. Bring to a simmer and reduce by half.
  3. Add lime leaves and allow to steep like tea until cool.
  4. Strain.


  1. Add salt, pepper and vinegar to the orange reduction and place in a food processor.
  2. Gradually add (in a small stream) oil into orange mixture while running, allowing it to emulsify.
  3. Once it starts to thicken, stop machine and taste-you may not need all of the oil.
  4. Less oil will give a light and pungent flavor, while more oil will mellow it a lot.


  1. Gently toss frisée, orange segments, fennel, beets, chives and vinaigrette in a bowl.
  2. Place in the center of the plate, piling high for a dramatic effect.
  3. Top the salad with the long Parmesan strips
  4. For a special garnish, reserve some more orange rind. Grate it up and dry it. Sprinkle it over the rim line of the plate.