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Beet Salad with Fennel and Mint


Prep time:                   20 minutes

Prep notes: 

Cooking time:          30 minutes

Yields:                              6 people



2 beets
1 small fennel bulb
1 bunch mint leaves
2 oranges
1/4 cup balsamic vinegar


  • Place beets in a pot, cover with 1 inch with water and boil for 20-30 minutes, until a fork pierces easily through the middle of each beet.
  • While beets are cooking, wash fennel and slice very thin.
  • Chiffonade mint (chop into thin ribbons).
  • Zest oranges and juice them into a bowl.
  • When beets are cooked, drain them in the sink and rinse under cold water.
  • Peel the skin off beets with hands and chop beets into1/4-inch thick, quarter rounds.
  • Add all ingredients into a large bowl and mix well.


This salad is famous for converting non-beet eaters into beet lovers!
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