Beet & Fennel Salad

Products in this Recipe:
Beets
Apple
Prep time:
17 min.
Cook time:
NA
Total time:
17 min.
Yield:
6 Servings
Ingredients (Paragraphs)
1 (16 oz.) jar Sliced Pickled Beets, drained
1 large fennel bulb with leaves attached
1 small Granny Smith apple, cut into thin slices
0.5 cup red onion, thinly sliced
6 cups mixed greens
0.25 cup Parmesan cheese, shaved
Dressing
2 tbsp. balsamic vinegar
2 tsp. Dijon-style mustard
3 tbsp. olive oil
1 tsp. fennel leaves, chopped
0.25 tsp. salt
0.125 tsp. black pepper
Directions

Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core. Slice bulb crosswise into thin slices (about 2 cups). Chop 1 teaspoon fennel leaves and set aside for dressing. Combine sliced fennel, apple and red onion in a large bowl. To make dressing, combine balsamic vinegar and mustard in small bowl; whisk in oil. Add fennel leaves, salt and pepper. Divide greens equally among six salad plates. Pour dressing over fennel mixture and toss until well coated. Arrange fennel mixture on greens; top with sliced beets and Parmesan.

More Healthy Meals

Baby Beets & Greens Salad

Drain beets; reserve 2 tablespoons liquid in small bowl.

Baja Bacon Beet Salad

In medium bowl, stir dressing ingredients together; set aside.

Chicken Pot Pie

Preheat oven to 425oF. Melt butter in skillet and add chicken; cook until brown on all sides.

Italian Cabbage Soup

Drain cabbage well (reserving liquid). Set cabbage and liquid aside. Heat oil in large (4-1/2 quart) pot.

Picnic-wiches with Green Artichoke-Beet Relish

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts.

Salmon & Beet Salad

To prepare dressing: Combine 2 tablespoons liquid from Whole Pickled Beets, balsamic vinegar, pomegranate juice, shal