Name: Beet Fennel Orange Salad
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1 1/2 lb beets, cooked, peeled, cut into wedges; 2 oranges, peeled, cut into bite-sized pieces; 1 medium fennel bulb, cored, shaved thinly; 1/8 cup red onion, thinly sliced; 1/8 cup fresh dill, chopped; 1/8 cup fresh Italian parsley, chopped; 2 tbsp olive oil; 2 tbsp red wine vinegar; 2 tsp agave nectar; 1/4 tbsp salt, to taste; to taste pepper, to taste

Estimate, per serving

Cal: 195
Protein: 3.9g
Carbs: 31.6g
Fat: 7.5g
Sodium: 147mg
Fiber: 7.4g

Ingredients

beetscooked, peeled, cut into wedges: 2 1/4 lb
orangespeeled, cut into bite-sized pieces: 3
fennel bulbcored, shaved thinly: 1 1/2 medium
red onionthinly sliced: 0.19 cup
fresh dillchopped: 0.19 cup
fresh Italian parsleychopped: 0.19 cup
olive oil: 3 tbsp
red wine vinegar: 3 tbsp
agave nectar: 3 tsp
saltto taste: 3/8 tbsp
pepper: to taste

Method

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

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free
Nut-free