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Beet and Fennel Salad
Prep time:                       5 minutes
Prep notes: 
Cooking time:           60 minutes
Yields:                               4 people
4 medium sized beets
1 tbsp olive oil
1 raw fennel bulb
juice of 1/2 a lemon
salt and pepper to taste
Place a piece of aluminum foil on the counter, wash beets and trim greens, place on foil and rub with olive oil and sprinkle with salt. Cover with another piece of foil and  roast beets either on the grill or in the oven (350 degrees) until tender approximately 1 hour.  Let the beets cool. Using a mandoline slice the beets and fennel bulb into thin disks. Chop the fennel fronds and use for garnish. In a bowl make dressing by whisking lemon juice, olive oil, salt and pepper until it emulsifies.  Stack the fennel and beets and drizzle dressing and garnish with fennel fronds.  Optional ingredients for added protein: walnuts or a dollop of creamy goat cheese buried in the middle of the stack.    
Fennel is a great source of Vitamin C, Folate, Manganese, and Potassium.Beets are a wonderful source of Folate, Potassium, Iron and Magnesium.The beets can be roasted and refrigerated for a plethora of future dishes.If you wish to get a rose color to the dressing use a slice of beet and brush it in the dressing and it will turn pink in seconds.
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