Beet Salad with Fennel and Mint

 

Prep time:                   20 minutes

Prep notes: 

Cooking time:          30 minutes

Yields:                              6 people

 

Ingredients: 

2 beets
1 small fennel bulb
1 bunch mint leaves
2 oranges
1/4 cup balsamic vinegar

Directions: 

• Place beets in a pot, cover with 1 inch with water and boil for 20-30 minutes, until a fork pierces easily through the middle of each beet.

• While beets are cooking, wash fennel and slice very thin.

• Chiffonade mint (chop into thin ribbons).

• Zest oranges and juice them into a bowl.

• When beets are cooked, drain them in the sink and rinse under cold water.

• Peel the skin off beets with hands and chop beets into1/4-inch thick, quarter rounds.

• Add all ingredients into a large bowl and mix well.

Notes: 

This salad is famous for converting non-beet eaters into beet lovers!