Fennel & Beet Salad

 In Beets, Fennel, Recipes
Fennel & Beet Salad

Category: salad

Yield: 4


  • Fennel, shaved and thinly cut (julienne) -- 4 cups (roughly one bulb)
  • Beet Root, sliced thinly (julienne) -- 2 cups
  • Parsley, roughly chopped -- ½ cup
  • Extra Virgin Olive Oil -- ½ cup
  • Lemon Juice -- 3 Tbsp
  • Dijon Mustard -- 1 Tbsp
  • Salt -- To Taste


  1. Combine lemon juice, Dijon, salt in bowl. Whisk in extra virgin olive oil until completely incorporated.
  2. Toss fennel, beets, and parsley in dressing. Serve or chill until ready to be served.


• Don’t get caught red handed! –Use food safe gloves to avoid having your hands stained while working with beets. • If you purchase your beets with its leaves and stems still on: don’t throw them out! They are great sautéed with garlic and olive oil. • Thinly slicing beets and fennel can be made easier and usually provides a more uniform cut with the help of a mandoline.