Skip to main content

Beet & Fennel Salad

Beet & Fennel Salad

Prep time:
17 min.
Cook time:
NA
Total time:
17 min.
Yield:
6 Servings
Ingredients
1 (16 oz.) jar Sliced Pickled Beets, drained
1 large fennel bulb with leaves attached
1 small Granny Smith apple, cut into thin slices
0.5 cup red onion, thinly sliced
6 cups mixed greens
0.25 cup Parmesan cheese, shaved
Dressing
2 tbsp. balsamic vinegar
2 tsp. Dijon-style mustard
3 tbsp. olive oil
1 tsp. fennel leaves, chopped
0.25 tsp. salt
0.125 tsp. black pepper
Directions

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core. Slice bulb crosswise into thin slices (about 2 cups). Chop 1 teaspoon fennel leaves and set aside for dressing. Combine sliced fennel, apple and red onion in a large bowl. To make dressing, combine balsamic vinegar and mustard in small bowl; whisk in oil. Add fennel leaves, salt and pepper. Divide greens equally among six salad plates. Pour dressing over fennel mixture and toss until well coated. Arrange fennel mixture on greens; top with sliced beets and Parmesan.

More Healthy Meals

More Healthy Meals

Beet & Red Cabbage Salad

Drain Pickled Beets and Red Cabbage, combining both liquids into small bowl.

Beet Gazpacho

Place all ingredients except salt and pepper in blender. Blend until smooth.

Beets & Brie Appetizer

Preheat oven to 350oF. In a small bowl, combine beets, pecans, preserves and green onion.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal

Squash Nut Sweetbread

Preheat oven to 350oF. In a mixing bowl, combine flour, salt, baking powder, sugar, and spices.