Fennel, Orange and Beet Salad

Don’t forget to add a protein of your choice to make it a meal!

• 1 – 1 ½ pounds cooked beets- steamed or roasted, peeled and cut into wedges ( I use my air fryer to roast)

• 2 oranges ( feel free to sub 1 blood orange), peeled, cut into bite sized pieces or 4 clementines peeled and sectioned

• 1-2 medium fennel bulb, cored and shaved thinly

• ⅛–¼ cup thinly sliced red onion

• ⅛ cup fresh dill or mint- chopped

• ⅛ cup fresh parsley – chopped

• 2 tablespoons EVOO

• 2 tablespoons lemon or lime juice

• 1 tablespoon of seedy mustard

• 2 teaspoons honey

• ¼ tablespoon salt and pepper, more to taste

  Instructions

Place the cooked cut beets, oranges and fennel in a medium bowl. Add fresh herbs.

Add dressing ingredients, and toss.  ( It helps to warm the honey first if using- I just place the jar of honeyin a bowl of hot water to loosen it.)  Alternatively, you could whisk the dressing ingredients separately in a small bowl, then toss with the salad.

Taste for salt and acid. Add more salt and lemon to taste.