Fennel Orange Salad with Beets
This 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.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
|4 servings||15 minutes|
This Fennel Orange Salad with Beets is a great cold salad that's perfect on a hot summer day. It's bursting with fresh and delicious flavors.
- 2 tbsp balsamic vinegar
- 1 tbsp orange zest
- 1 tbsp water
- 1/2 tsp agave
- salt and pepper to taste
- Boil the beets until fork tender, about 45 minutes. Let cool, then scrape the skin off and slice into bite-sized pieces.
- Mix the dressing ingredients together and set aside.
- Slice the fennel and chop the carrots.
- Zest the orange, then peel, segment and chop it into bite-sized pieces.
- 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.
Serving size is 2 cups arugula, 1/4 of the fennel mixture and 1/4 of the sliced beets.
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