fennel, Beet and Orange Salad with Cumin Vinaigrette

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Ingredients

  • 2 medium beets, roasted, peeled, and halved and cut into half-moons
  • 2 medium fennel bulbs (about 1 1/4 to 1 1/2 lbs), trimmed, quartered, cored and sliced very thin across the grain
  • 1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp chopped cilantro
  • 2 Tbsp lemon or lime juice
  • 1/4 tsp sugar
  • 1/2 tsp lightly toasted cumin seed, crushed
  • salt to taste
  • 1 small clove garlic, grated

Instructions

1

combine beets, fennel, orange, mint and cilantro in a large salad bowl

2

whisk together lemon or lime juice, sugar, cumin, salt, garlic, olive oil. Toss with the salad and serve.

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Dec 2024 Added