Beet and Fennel Salad

 

A fresh and hearty salad perfect for make-ahead lunches. Skill Level: Beginner. Serving Size: 1 cup raw/dressed.
Course Salad
Total Time 30 minutes
Servings 6
Calories 200kcal

Ingredients

  • 4 beets, cooked, peeled, and julienned
  • 1 medium cucumber, julienned or diced
  • 1 fennel bulb, julienned
  • 1/2 cup fresh parsley, chopped
  • 3 sprigs mint, chopped
  • 2 Tbsp. apple cider vinegar
  • 1/2 cup olive oil
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • Sea salt and pepper

Instructions

  • Combine all ingredients together in a large mixing bowl, making sure vegetables are evenly coated with herbs and dressing. For best results, make in advance to allow the flavors to blend and deepen. Allow to marinate/rest in the refrigerator for a minimum of 20 minutes or up to 24 hours. 
  • Enjoy mixture over a bed of greens or enjoy as is.

Notes

Nutrition Information: Integrate seasonal and local vegetables if possible! Gluten-free, dairy free, nut free.
  • Calories: 200
  • Fat: 19 g
  • Protein: 2 g
  • Carbohydrates: 9 g
  • Fiber: 3 g
  • Added Sugar: 0 g
  • Sodium: 230 mg