Fennel Orange Salad with Beets

Fennel Orange Salad PinThis Fennel Orange Salad with Beets is one of Amelia’s fresh and delicious specialties. She loves to make this cold salad for us on a hot summer day.

Fennel is one of my favorite veggies. It smells like liquorice but it’s a vegetable! How is that even possible! Combined with the orange and beets, this salad smells and tastes like candy!

It’s great all by itself, but it’s even better served over arugula or your favorite leafy greens.

The beets are a nice addition and lend more sweetness to the salad. They take about 45 minutes to boil and need to cool for 10 to 15 minutes before you can peel them so keep that in mind when you’re planning your meal time.

Remember to zest the orange before you peel it. That’s a lot easier than trying to zest a peel.


How Not To Die by Dr. Michael Greger

How Not To Die

This may be the most important book you ever read!

Dr. Michael Greger looks at each of the top 15 leading causes of death in the US and gives recommendations, based on published nutritional studies, for how to avoid them.

Living a long, healthy life may be as simple as what you put in your mouth!


Fennel Orange Salad with Beets
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 15 minutes
Passive Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Passive Time
30 minutes
Fennel Orange Salad with Beets
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 15 minutes
Passive Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Passive Time
30 minutes
Ingredients
  • 1 bulb fennel fronds removed, bulb sliced
  • 2 medium carrots chopped
  • 2 small beets cooked, peeled and sliced
  • 1 medium orange peeled (after zesting) segmented and chopped
  • 8 cups arugula or your favorite leafy greens
Dressing
Servings: servings
Instructions
  1. Boil the beets until fork tender, about 45 minutes. Let cool, then scrape the skin off and slice into bite-sized pieces.
  2. Mix the dressing ingredients together and set aside.
  3. Slice the fennel and chop the carrots.
  4. Zest the orange, then peel, segment and chop it into bite-sized pieces.
  5. Place the fennel, carrots and orange in a large bowl. Pour dressing over the contents of the bowl and stir to coat. Let sit in refrigerator for 30 minutes or overnight to let the flavors meld.
  6. When ready to serve, place 2 cups arugula in a bowl and top with 1/4 fennel mixture and 1/4 of the sliced beets.
    Fennel Orange Salad
Recipe Notes

Serving size is 2 cups arugula, 1/4 of the fennel mixture and 1/4 of the sliced beets.

Nutrition Facts
Fennel Orange Salad with Beets
Amount Per Serving
Calories 76 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 110mg 5%
Potassium 607mg 17%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 12g
Protein 3g 6%
Vitamin A 130%
Vitamin C 55%
Calcium 11%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Please see our Medical Disclaimer.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *