- 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
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!