Beet & Fennel Salad


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


2 tbsp.

balsamic vinegar

2 tsp.

Dijon-style mustard

3 tbsp.

olive oil

1 tsp.

fennel leaves, chopped

0.25 tsp.


0.125 tsp.

black pepper


Original Recipe Makes 6 Servings

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.