New England Recipes, Country Recipes, Recipes, free recipes online, online recipe sites, NE Recipes, NewEngland Recipes, Yankee recipes, Country Recipes, N.E. Recipes
Tell A Friend about New England     
Chef recipes, free recipes, easy recipes, appetizer recipes,bbq recipes, drink recipes, bread recipes, breakfast recipes, candy recipes, chef recipes,maple recipes, salads,seafood recipes,main dish recipes,vegetarian recipes,vegan recipes, pet food recipes
appetizer recipes Appetizers
BBQ Recipes BBQ
drink recipes, Beverages, drinks, Beverages
Bread recipes, breads, rolls, pastries, whole wheat bread recipe, gluten free bread, Breads
Breakfast recipes,Breakfast, egg recipes, pancake recipes, waffle recipes,omelette recipes Breakfast
candy recipes, candies, sweets, cookies, Candy
Chef, Chef Glossary, Food Glossary, Recipe Glossary, Chef Glossary
Chefs, Inn Chefs, Chef Recipes, Easy Chef Recipes, Chef Recipes
cooking tips, Cook Tips, Chef Tips, Recipe Tips, Baking Tips, Cooking Tips
dessert recipes, desserts, sweets, pies, cakes, Desserts
Food Articles
food photos, photo sharing, photo contest, Food Photography Food Photos
gits, gift recipe, food gifts,specialty food Gifts in a Jar
jam recipes, jellies, jelly recipe, homemade jelly, homemade jam, Jam & Jellies
Main Entre Recipes, Main Course Recipes, Meal Recipes, Entertaining Recipes Main Dishes
Maple Recipes, Maple Syrup Recipes, Maple Recipe, Maple Sugar Recipes, Maple Recipes
Pet Food Natural Recipes, Pet Food Recipes
salads, salad recipes, Salads Salads
Sanwich recipes, Sandwiches, Sandwiches
Sauce Recipes, Homemade Sauce, Authentic Sauce Recipes, Italian Tomatoe Sauce, Sauces, Sauces
Seafood Recipes, Fish Recipes, Baked Fish Recipes, Haddock, Salmon, Swordfish, Flounder, Shrimp, Scallops, Cod, Lobster, Shellfish, Clams Seafood
Side Recipes, Side Dishes, vegetable recipes, Side Dishes
Soup Recipes, Soups, Chowers, Clam Chowers, New England Clam Chowder, Chowder, Fish Chowder, Soup & Chowder
Vegetarian Recipes, Vegan Recipes, Meat Free Recipes, Vegetarian Recipes, Vegetarian
recipes, food recipes, dessert recipes, cookie recipe, chef recipes, free recipes, pet food recipes, drink recipes, holiday recipes, fish recipes,
Classified Ads Classified Ads

New England Lodging, NE Dining, Restaurants, Real Estate, Food, Recipes,Chefs

Maine Vacations Maine
Vermont Vermont
New Hampshire New Hampshire
Massachusetts Massachusetts
Connecticut Connecticut
New England Living Magazine New England Living

Country Weddings, New England Recipes, Weddings, 
Pet Friendly Lodging, Bring My Pet,
Travel Destinations, Hotel Reservations, Travel
ME Living, Maine Vacations,
New England
Living Magazine

   Salad of Beet And Fennel With Orange Vinaigrette
Printer Friendly Version Email Recipe to Friend
  • 1 Head Baby frisée
  • 12 Each Baby Beets, washed, dried, and greens cut to ¼ inch
  • 3 Each Garlic cloves
  • 12 Each strips Reggiano parmesan cheese, sliced with a potato peeler 
    into long strips
  • 2 Each Oranges, segmented. Reserve ½ of 1 orange rind for 
    roasting the beets. Slice with no pith.
  • 1 Bulb Fennel, sliced paper thin
  • Up to ¾ Cup Peanut oil
  • To Taste Salt and pepper
  • ¼ Cup Orange reduction
  • 2 Tablespoons+ Rice Vinegar
Ingredients for the Orange Reduction
  • ½ Cup Freshly squeezed orange juice
  • ½ Each Thai chili pepper, seeded and de-veined
  • 2 Each Kaffir leaves - the zest of 1 lime may be substituted 
  • 1 Tablespoon Ginger, fresh, and chopped
  • 1 Teaspoon Thyme



Method for the beets

-In a bowl, toss beets, garlic, orange rind, salt and pepper and 1 Tablespoon of peanut oil.

-Pour onto a large sheet of aluminum foil. Wrap the foil into a "package", assuring that air cannot 

-Bake in a preheated 350 degree oven for about 45 minutes, or until tender. 

-Once cool, peel beets by rubbing the skin off easily. Cut beets in half

Method for the orange reduction

-Add all ingredients except the lime leaves to a saucepot (if using lime zest, add at the beginning 
with the other ingredients).

-Bring to a simmer and reduce by half. 
-add lime leaves and allow to steep like tea until cool.


Method for vinaigrette

-Add salt, pepper and vinegar to the orange reduction and place in a food processor.

-Gradually add (in a small stream) oil into orange mixture while running, allowing it to emulsify. 
Once it starts to thicken, stop machine and taste-you may not need all of the oil. Less oil will give 
a light and pungent flavor, while more oil will mellow it a lot.

To assemble

-Gently toss frisée, orange segments, fennel, beets, chives and vinaigrette in a bowl.
-Place in the center of the plate, piling high for a dramatic effect. 

-Top the salad with the long parmesan strips

-For a special garnish, reserve some more orange rind. Grate it up and dry it. Sprinkle it over the rim line of the plate. 

Special Thanks to Michael's on the Hill for this recipe

*For best results use fresh ingredients.

Printer Friendly Version Email Recipe to Friend

Shop for gifts at Free World Mall