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4.80
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Beet Fennel Salad
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Servings:
4
Author:
Jenné
Ingredients
4
steamed beets
peel after you've steamed them, and they're cool enough to touch. The skins should slip right off under running water.
1
large fennel bulb
save some of the fronds for garnish. The stalks can also be shaved/sliced for this salad
¼
red onion
thinly sliced
Lemon vinaigrette
recipe below
Lemon Vinaigrette
2
tbsp
fresh lemon juice
from about 1 lime
2
tbsp
apple cider vinegar
1
tablespoon
dijon mustard
2
teaspoons
maple syrup or agave
½
teaspoon
black pepper
½
teaspoon
cumin powder or cumin seeds
1
clove
garlic
minced
⅓
cup
extra virgin olive oil
toasted pumpkin seeds for garnish
Instructions
Cut the beets into cubes.
Thinly slice the fennel bulb. Use a mandolin to do this, if you have one. If not, slice as thinly as you possibly can using a sharp knife.
Place the beets, fennel, and onion in a mixing bowl.
Pour the vinaigrette over it, and use your hands to toss.
Season to taste with salt.
Garnish with fennel fronds.
vinaigrette
Place the ingredients into a jar.
Tighten the lid and shake until emulsified.