Beet Salad with fennel and mint


Prep Time

20 minutes

Cooking Time

30 minutes

Yields

6 Servings

Ingredients

  • 2 beets
  • 1 small fennel bulb
  • 1 bunch mint leaves
  • 2 oranges
  • 1/4 cup balsamic vinegar

Directions

  1. Place beets in a pot, cover with 1 inch of water and boil for 20-30 minutes, until a fork pierces easily through the middle of each beet.
  2. While beets are cooking, wash fennel and slice very thin.
  3. Chiffonade mint (chop into thin ribbons)
  4. Zest oranges and juice them into a bowl.
  5. When beets are cooked, drain them in the sink and rinse under cold water.
  6. Peel the skin off beets with hands and chop beets into 1/4-inch thick, quarter rounds.
  7. Add all ingredients into a large bowl and mix well.

Notes

This salad is famous for converting non-beet eaters into beet lovers!

Credit

Institute for Integrative Nutrition