Beet, Apple and Fennel Salad

By / Photography By | November 23, 2020

Ingredients

SERVINGS: 4 Serving(s)
  • 4 large red beets
  • 2 Fuji apples, chopped
  • 1 fennel bulb, thinly sliced
  • Juice of ½ lemon
  • Juice of 1 sweet Valencia orange
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon agave syrup
  • Sea salt and pepper, to taste

Preparation

Cut beets into quarters, cutting off the top stems. Place cut beets into medium saucepan with enough water to cover. Bring to a boil and simmer, covered, until tender but still firm, 20—30 minutes. Drain and rinse with cool water to remove the skins.

Cut the beets into bite sized (½-inch) pieces and place into a mixing bowl.

Add apples and fennel. Toss together with lemon and orange juices, olive oil, agave syrup, salt and pepper.

Serve in beautiful ceramic bowl.

Optional: Add thinly sliced red onion, crumbled feta and pumpkin seeds for an extra-yummy touch!

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Ingredients

SERVINGS: 4 Serving(s)
  • 4 large red beets
  • 2 Fuji apples, chopped
  • 1 fennel bulb, thinly sliced
  • Juice of ½ lemon
  • Juice of 1 sweet Valencia orange
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon agave syrup
  • Sea salt and pepper, to taste
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