Beet is a funny word… I mean it rhymes with feet, it’s hard to take the word seriously.  I also know some people really do not like beets.  But surprisingly my husband likes it, and I do too.  When I’m  done cooking them or steaming them or however I prepared them, I get a very sweet, and tender, and very delicate in flavor vegetable to enjoy.  I used to buy the beets raw and just cut and cook them myself.  But I have discovered that Trader Joe’s carries an already peeled and steamed packaged beets that makes life just a tiny bit bit easier for me.

My favorite way to have beets is to add them to salads, usually romaine lettuce.  But using fennel is a great way to mix up your salads and I think fennel pairs well with beets.   This Fennel and Beet Salad is a simple and light recipe and goes great alongside any chicken dish.

Fennel is the main component and flavor of this salad but I ended up talking about beets…go figure.

Fennel and Beet Salad
1 small fennel, sliced thinly
¼ cup red onions, sliced thinly
1 cup cooked beets, sliced thinly

Dressing
¼ cup orange juice
Juice of half lemon
Juice of half lime
2 tbs olive oil
1 tsp Dijon mustard
1 tsp agave (or your choice of sweetner)
pinch salt and pepper
Mix all ingredients together and adjust seasonings to your preference.

Combine fennel, onions, and beets.
Gently toss with dressing. I used about half of the dressing and saved the rest for another salad.
The dressing should last in fridge for about 1 week.

Click here for a good tutorial for cutting fennel.

Hardest part about this salad is probably cutting the fennel…and it wasn’t hard. =)

Light and refreshing salad for spring/summer time.