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
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.