Description
This Beet Salad with oranges and thinly sliced fennel is light, refreshing, and perfect for spring! Keep it vegan or add goat cheese!
Ingredients
- 1 – 1 1/2 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
- 1/8–1/4 cup thinly sliced red onion
- 1/8 cup fresh dill or mint- chopped
- 1/8 cup fresh italian parsley – chopped
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey ( or vegan alternative- agave, maple)
- 1/4 tablespoon salt and pepper, more to taste
Instructions
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.
Notes
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.
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 22.5 g
- Sodium: 146.9 mg
- Fat: 7.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 31.6 g
- Fiber: 7.4 g
- Protein: 3.9 g
- Cholesterol: 0 mg