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Beet Orange and Fennel Salad- an energizing salad that can be repurposed into grain bowls for mid week lunches.

Beet Orange and Fennel Salad

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6
  • Category: Vegan Salad
  • Cuisine: Northwest

Description

Beet Orange and Fennel Salad- an energizing vegan salad that can be repurposed into grain bowls for mid week lunches.


Ingredients

  • 11 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
  • ¼ cup thinly sliced red onion
  • ⅛ cup fresh dill or mint- chopped
  • ⅛ cup fresh italian parsley – chopped

Dressing:


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.