blood orange recipes

A delicious vegan Moroccan Salad with blood oranges, quinoa, almonds, olives, mint and a tangy, bright blood orange dressing. Perfect for the holiday table, this salad is festive and healthy!

Moroccan Salad with Blood Oranges, Olives, Almond and Mint

quinoa

water

salt

green onions, sliced diagonally

kalamata olives

blood oranges- divided (or regular oranges)

olive oil

red wine vinegar (optional)

honey, maple or sugar

cracked pepper and salt

almonds

mint leaves, torn

Bring quinoa and water and pinch salt to a boil in a medium pot on the stove. Once boiling, cover and lower heat to low and cook 15 minutes.

In a medium bowl, add sliced green onions, sliced olives, and 2 oranges (peeled, cut into quarters, then sliced).

When quinoa is done, fluff with a fork and toss in the bowl with the oranges. Dress with 3-4 tablespoons olive oil, the zest and juice of the remaining orange and 1 teaspoon honey. If you don&#8217;t have a particularly juicy orange, add a splash of vinegar. Stir and taste.  Add salt and pepper to taste. The olives will add quite a bit of salt, so if you leave them out, be sure to add salt.

Scatter with toasted slivered almonds and fresh torn mint leaves.

Feel free to make this ahead and adjust seasonings before serving- quinoa has a tendency to soak up the salt and dressing, so I always check right before serving &#8211; adding more salt or acid if necessary.

I love this: I don't see enough recipes with blood orange! Would love to try more recipes with citrus fruits. Thanks for sharing!

This salad just looks SO fresh and beautiful! Amazing colours and flavours! I can't wait to try it. Pinned!

This was great for the dinner that we had planned

A healthy salad made with raw ingredients, quick and easy and packed with vitamins.

Fennel Blood Orange Salad with Feta

fennel bulbs

blood oranges

red radish

red onion

parsley

olives

feta

salt and pepper

mustard

lemon (juiced)

In a bowl combine the whole grain mustard, lemon juice and add salt and pepper. Whisking, drizzle the olive oil into the bowl and continue whisking well. Adjust the seasoning with salt and pepper if needed.

for the dressing

Slice off the top and bottom of the blood oranges and place on a cutting board. Slice along the shape of the orange from top to bottom cutting the orange peel away. Remove any white parts that have been left on the orange. Then cut the orange into thin round slices and set aside.

Remove the green fronds from the fennel and set aside. Cut the fennel in half and  using a mandoline slice into thin slices. Place in a bowl with ice cold water to keep crisp.

Peel, cut in half and slice the red onion on the mandoline. Place in a bowl with ice cold water.

Slice the red radish on the mandoline and soak in ice cold water.

Pick the parsley and cut or crumble the feta.

Strain all the vegetables and squeeze out any remaining water. Place the fennel, onion and radish in a bowl and pour the dressing on top. Toss well and season with salt and pepper.

Now add the olives, parsley, fennel fronds and oranges and toss lightly.

Serve the salad in a bowl to share or plate up individually. Decorate with the feta cheese.

for the salad

Blood orange tart makes the most of winter citrus with blood orange curd filling gently baked into a buttery almond flour crust. Optionally gluten-free.

Blood Orange Tart

almond flour tart crust

Vermont Creamery unsalted cultured butter, diced

finely-grated blood orange zest

blood orange juice

lemon juice

organic granulated sugar

fine sea salt

eggs

Vermont Creamery crème fraîche

heavy whipping cream

blood orange wedges, bee pollen, and/or dried calendula, for decorating

Prepare, parbake, and press the tart crust as directed. Lower the oven temperature to 325ºF.

Place the butter and blood orange zest in a heatproof bowl. Place a mesh strainer over the bowl and set aside.

In a medium, heavy-bottomed saucepan, whisk together the sugar, salt, eggs, and egg yolks to combine. Gradually whisk in the blood orange juice and lemon juice until combined.

Place the pot over medium-low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, 5–10 minutes. As you stir, be sure to scrape the entire bottom and corners of the pan, so that the mixture heats as evenly as possible. It will start out thick and cloudy from the undissolved sugar, then will turn thin and translucent, and finally begin to thicken and turn cloudy again as the eggs cook. Lower the heat to very low as it gets closer to being done. If the mixture starts to curdle or bubble, immediately remove it from the heat and proceed to the next step.

Immediately pour the curd through the strainer and into the bowl of butter to stop the cooking. Whisk to incorporate the butter and orange zest, making sure there are no clumps of orange zest.

Pour the cooked curd over the baked and pressed down crust. If you have extra curd, you can save it in the refrigerator for up to 1 week. It&#39;s delicious swirled into yogurt or slathered on toast or biscuits.

Bake the tart at 325ºF (don’t forget to lower the oven temp!) until the sides are barely puffed and the center wobbles like firm Jell-O when you give it a gentle shake, 15–25 minutes. (Some readers have reported that the curd took longer than this to bake, so go by the way it looks and not the time!) It should not be wet or watery looking (underbaked), nor should it be puffed in the center or cracking (overbaked). Remove the tart from the oven and let cool to room temperature for about an hour, then chill until firm, 3-4 hours or overnight.

Whip together the crème fraiche and heavy cream until the mixture holds firm peaks. Pipe over the crust if you like, or serve it to the side of the tart.

When the tart is cold, loosen and remove the sides of the tart crust and slide it onto a cutting board. Decorate the tart with blood orange wedges, bee pollen, and/or dried edible flower petals if you like.

Cut into wedges with a large, sharp chef&#39;s knife. For the cleanest cuts, dip the knife in very hot water and wipe the blade clean between cuts.

The tart keeps well, refrigerated, for up to 3 days, though the crust is the crispest within the first 1–2 days.

Make the crust:

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Top 4 blood orange recipes recipes from across the web

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Top Tags

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The most viewed blood orange recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine