Fennel Beet Salad
Fennel and beets compliment each other with their contrasting colors, textures and the sweet flavor undertone. Brighten this up with any summer fruit and add a beet falafel instead of a slice of bread.
Fennel Beet Salad
Fennel and beets compliment each other with their contrasting colors, textures and the sweet flavor undertone. Brighten this up with any summer fruit and add a beet falafel instead of a slice of bread.
Prep Time
10 minutesCook Time
10 minutesTotal Time
20 minutesIngredients
Yield: 4 servings
- 1 fennel bulb, shaved on mandoline or thinly sliced
- 1 yellow beet, thinly sliced (save beet greens)
- 1 red beet, thinly sliced (save beet greens)
- *1 peach, thinly sliced
- handful of mint leaves, torn
- 1/2 teaspoon of chopped fresh lavender
- 1/2 teaspoon of chopped fresh rosemary
- sea salt + freshly ground black pepper, to taste
- a few drizzles of balsamic vinegar
- olive oil spray
Instructions
- Preheat oven to 400.
- Line a baking sheet with parchment paper and layer beets on top. Lightly spray with olive oil and season with S + P and chopped lavender and rosemary. Roast for 10 - 20 minutes (until it is easily pierced with a fork).
- Layer fennel, roasted beets, peaches and mint on a plate.
- Cut beet greens into chiffonade and garnish salad with the ribbons.
- Drizzle with balsamic vinegar
Notes
*use any seasonal fruit such as berries, melon, stone fruit that you have available
