Ingredients
- 4 cooked beets
- 1 large fennel bulb, save some of the fronds for garnish. The stalks can also be shaved/sliced for this salad
- 1/4 red onion, thinly sliced
- 2 Tbsp fresh lime juice, from about 1 lime
- 2 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 2 tsp maple syrup or agave
- 1/2 tsp black pepper
- 1/2 tsp cumin powder or cumin seeds
- 1 clove garlic, minced
- 1/3 cup extra virgin olive oil
- toasted pumpkin seeds for garnish
Instructions
1
Cut the beets into cubes.
2
Thinly slice the fennel bulb. Use a mandolin to do this, if you have one. If not, slice as thinly as you possibly can using a sharp knife.
3
Place the beets, fennel, and onion in a mixing bowl.
4
Pour the vinaigrette over it, and use your hands to toss.
5
Season to taste with salt.
6
Garnish with fennel fronds.
7
Place the ingredients into a jar. Tighten the lid and shake until emulsified.
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Sep 2025
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