Beet Fennel Orange Salad

Ingredients

beets cooked, peeled, cut into wedges

3/4 lb

oranges peeled, cut into bite-sized pieces

1

fennel bulb cored, shaved thinly

1/2 medium

red onion thinly sliced

0.06 cup

fresh dill chopped

0.06 cup

fresh Italian parsley chopped

0.06 cup

olive oil

1 tbsp

red wine vinegar

1 tbsp

agave nectar

1 tsp

salt to taste

1/8 tbsp

pepper to taste

to taste

Method

1. 01Place cooked beets, oranges, and fennel in a medium bowl. Add dill and parsley.
2. 02Whisk olive oil, red wine vinegar, and agave nectar together.
3. 03Pour dressing over salad and toss. Taste for salt and acid, adjust as needed.