Recipe Page: Blood Orange

Blood Orange and Fennel Salad

Duration: 10 minutes

A tart and tasty salad.

Utensils

  • Salad bowl

Ingredients

  • 2-3 blood oranges, peeled and sliced
  • 1 fennel bulb, thinly sliced
  • 2 cups arugula or mixed salad greens
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup crumbled feta cheese (optional)
  • Balsamic vinaigrette dressing

Instructions

  1. In a large salad bowl, combine the blood orange slices, thinly sliced fennel, arugula or mixed salad greens, and toasted sliced almonds.
  2. If using, sprinkle crumbled feta cheese over the salad.
  3. Drizzle with balsamic vinaigrette dressing and toss gently to coat.
  4. Serve immediately as a refreshing side salad.

Blood Orange and Beetroot Carpaccio

Duration: 10 minutes

Rich, sweet and delicious.

Utensils

  • Serving platter

Ingredients

  • 2-3 blood oranges, peeled and thinly sliced
  • 2 medium-sized cooked beetroot, thinly sliced
  • 1/4 cup pine nuts, toasted
  • Fresh mint leaves for garnish
  • Balsamic glaze or reduction

Instructions

  1. Arrange the thinly sliced blood oranges and cooked beetroot slices alternately on a serving platter, overlapping slightly.
  2. Sprinkle toasted pine nuts over the arranged slices.
  3. Drizzle with balsamic glaze or reduction.
  4. Garnish with fresh mint leaves.
  5. Serve immediately as a vibrant and colorful appetizer or starter.

Blood Orange Sorbet

Duration: Varies based on freezing time – 5 minutes prep

Sweet, tart, tangy and delicious.

Utensils

  • Saucepan
  • Blender or food processor
  • Ice cream maker

Ingredients

  • 4-5 ripe blood oranges, juiced (about 2 cups)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • Zest of 1 blood orange (optional)

Instructions

  1. In a small saucepan, combine granulated sugar, water, and optional blood orange zest.
  2. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let it cool.
  3. In a blender or food processor, combine the freshly squeezed blood orange juice and cooled sugar syrup. Blend until well combined.
  4. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
  5. Transfer the blood orange sorbet to a freezer-safe container and freeze for at least 4 hours or until firm.
  6. Serve the blood orange sorbet scoops in dessert bowls.