Beet Salad with Fennel & Mint

This is a wonderful and unusual salad, full of antioxidants, phytonutrients, fiber, vitamin C, potassium and folate.  Fennel has a unique licorice-like flavour, and it contains phytonutrients that help reduce inflammation.  Beets are incredibly healthy as well!

 Beet Salad with Fennel & Mint

Prep time: 20 minutes

Cooking time: 30 minutes

Servings: 6

 

Ingredients: 

2 large 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 with 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;  add balsamic vinegar.
  5. When beets are cooked, drain them in the sink and rinse under cold water. Peel the skin off beets with hands and chop beets into1/4-inch thick, quarter rounds.
  6. Place all ingredients in a large bowl and mix well.

 

Notes:

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

From the Institute for Integrative Nutrition