Beet & Fennel Salad
- Products in this Recipe:
-
- Prep time:
- 17 min.
- Cook time:
- NA
- Total time:
- 17 min.
- Yield:
- 6 Servings
- Ingredients (Paragraphs)
- 1 (16 oz.) jar Sliced Pickled Beets, drained
- 1 large fennel bulb with leaves attached
- 1 small Granny Smith apple, cut into thin slices
- 0.5 cup red onion, thinly sliced
- 6 cups mixed greens
- 0.25 cup Parmesan cheese, shaved
- Dressing
- 2 tbsp. balsamic vinegar
- 2 tsp. Dijon-style mustard
- 3 tbsp. olive oil
- 1 tsp. fennel leaves, chopped
- 0.25 tsp. salt
- 0.125 tsp. black pepper
Directions
Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core. Slice bulb crosswise into thin slices (about 2 cups). Chop 1 teaspoon fennel leaves and set aside for dressing. Combine sliced fennel, apple and red onion in a large bowl. To make dressing, combine balsamic vinegar and mustard in small bowl; whisk in oil. Add fennel leaves, salt and pepper. Divide greens equally among six salad plates. Pour dressing over fennel mixture and toss until well coated. Arrange fennel mixture on greens; top with sliced beets and Parmesan.
