Shaved Fennel-Golden Beet Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
Website
Instagram
YouTube
Pinterest
Linked-In
Updated: 7/22/2020

Serve this fresh salad alongside Wheat Berries with Pesto or roast chicken.

Serves: 6 Save

Ingredients (10)

  • 2 large golden beets
  • 2 small fennel bulbs, trimmed and shaved paper-thin
  • 1/2 cup coarsely chopped fresh dill
  • 1/3 cup fresh lemon juice
  • 2 tablespoon honey
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 4 ounce arugula
  • 1/2 cup toasted chopped walnuts
  • 1/3 cup crumbled feta cheese

Directions

  1. Place unpeeled beets in a heavy zip-top plastic bag. Microwave on high for about 6 minutes or until crisp tender. Remove from microwave and rub skins off. Slice thinly with a knife or on a mandoline.
  2. Combine beets, fennel and dill in a bowl. Whisk together lemon juice, olive oil, honey and ¼ teaspoon salt in a separate bowl. Pour over vegetables, toss and set aside to marinate 1 hour.
  3. Place arugula in a large bowl. Scoop fennel mixture onto arugula. Toss well. Serve topped with walnuts and feta.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!