Beet Orange and Fennel Salad – an energizing make-ahead salad that can be repurposed into grain bowls for mid-week lunches. Vegan and Gluten free !
Happiness is when what you think, what you say, and what you do are in harmony.
Hello friends! Here’s a simple spring salad that is loaded up with beets, oranges, thinly sliced fennel bulb and fresh herbs. What I love most about this Beet Orange and Fennel Salad is how it can be made ahead, then used three different ways. Healthy, filling and delicious – not too much needs to be done to this hearty salad to bring out its natural flavors.
The first night, we served it alongside fish for a simple low-carb dinner.
For lunch the next day, we served it over warm quinoa with sliced avocado, toasted pumpkin seeds and sprouts. ( Brian added crumbled goat cheese too.)
On the third day, the remaining cupful of salad was tossed into a bowl of baby lettuces as a dinner salad.
One salad, three ways! The salad that keeps on giving. This would be a great salad to incorporate into Sunday meal prep.
The secret to the fennel bulb, is slicing it as thinly as possible. Cut it in half, remove the core and use a mandolin if possible, set to a very thin setting. Or you can slice it with a very sharp knife. Be patient and take your time here.
In this salad I used one blood orange and one navel orange. Feel free to use both navel oranges if you can’t track down a blood orange.
Fresh dill and parsley give it life. Mint would be good too.
Simple energizing Beet Orange and Fennel Salad that can be used as side salad or repurposed into midweek grain bowls. Vegan and gluten-free!
If you like this ….you may also like this recipe for Fennel Cucumber Slaw.
Or this simple delicious recipe for Orange Avocado Salad
Or this Vegan Power Salad with Beets
Beet Orange and Fennel Salad
Beet Orange and Fennel Salad- an energizing vegan salad that can be repurposed into grain bowls for mid week lunches.
- Prep Time: 20
- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 4-6 1x
- Category: Vegan Salad
- Cuisine: Northwest
- 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
Place the cooked cut beets, oranges and fennel in a medium bowl. Add fresh herbs.
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.
Taste for salt and acid. Add more salt and vinegar to taste.
Store leftovers for up to 3 days in the fridge, covered. Repurpose into grain bowls for lunch – serving the cool salad over warm quinoa with sliced avocado, sprouts and toasted pumpkin seeds. My husband loves this with crumbled goat cheese.