beet fennel salad

Beet Fennel Salad – The Perfect Combination

The flavor combination in this Beet Fennel Salad will make you love beets and fennel!

Beet Fennel Salad Ingredients:

Directions:

  1. Remove the tops from the beets. Roast in a pan with water at 350 degrees until tender. 25-45 minutes.
  2. After they’re tender remove the beets and immediately immerse in cold water. The skins will then come off easily.
  3. Cut the ends off your beets and slice.
  4. Wash fennel and finely slice horizontally. Use some of the fennel leaves in your salad. You can save the rest for another dish.
  5. Chop the leek or scallion.
  6. Toss all in a bowl with strawberry vinaigrette.

Make your own strawberry vinaigrette with berries, cider vinegar and an immersion blender.

Always use organic fruits and vegetables in your recipes.

Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester.  If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.

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About Diana Prince

Spouse, Parent, Web Master, Content Creator, Web Design, Back Office management, farmer... Diana does it all.

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