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 Flat Bread

Drain beets well; set aside. Preheat oven to 400 degrees F. Place flat breads on baking sheet.

Chicken Pot Pie

Preheat oven to 425oF. Melt butter in skillet and add chicken; cook until brown on all sides.

Chipotle Beet Brownies

Preheat oven to 350oF. Lightly spray bottom of 9 x 13-inch pan with nonstick cooking spray.

Ham Potato Salad Casserole

Preheat oven to 350oF. Combine all ingredients into casserole dish and heat 30 - 35 minutes.

Italian Cabbage Soup

Drain cabbage well (reserving liquid). Set cabbage and liquid aside. Heat oil in large (4-1/2 quart) pot.

Mini Beet & Carrot Loaves

Preheat oven to 325oF. Chop beets into 1/4-inch pieces; set aside.