Beet, Orange and Fennel Salad
Total Time
1 hour and 20 minutes
Prep Time
20 minutes
Cook Time
1 hour
Rating
4.8 out of 5 stars
(9)
Ingredients
4 servings
- 1 – 1 ½ pounds cooked beets- steamed or roasted, peeled and cut into wedges
- 2 oranges ( feel free to sub 1 blood orange), peeled, cut into bite sized pieces
- 1 medium fennel bulb, cored and shaved thinly
- ⅛-¼ cup thinly sliced red onion
- ⅛ cup fresh dill or mint- chopped
- ⅛ cup fresh italian parsley – chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey ( or vegan alternative- agave, maple)
- ¼ tablespoon salt and pepper, more to taste
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Preparation
Step 1
Place the cooked cut beets, oranges and fennel in a medium bowl. Add fresh herbs.
Step 2
Add dressing ingredients, and toss. ( It helps to warm the honey first if using- I just place the jar of honey in a bowl of hot water to loosen it.) Alternatively, you could whisk the dressing ingredients separately in a small bowl, then toss with the salad.
Step 3
Taste for salt and acid. Add more salt and vinegar to taste.
Step 4
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