Beet & Fennel Salad

Products in this Recipe:
Beets
Prep time:
17 min.
Cook time:
NA
Total time:
17 min.
Yield:
6 Servings
Ingredients (Paragraphs)
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

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Hot Spiced Beets

Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.

Red Cabbage & Sausage Skillet

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

Roasted Portobello Mushrooms with Beets & Goat Cheese

Preheat oven to 400oF. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets.

Rustic Vegetable Beet Soup

Combine all ingredients for gremolta and set aside.

Three Layer Beet Cupcake

Preheat oven to 350oF.