This is a perfectly balanced summer salad and the flavor profiles will ignite your senses and taste buds. It’s super satisfying, and best of all, for a crunchy craver like me, my Summer Fennel & Beet Salad gives you a lot to crunch down on! I love the challenge of using what I have in my kitchen to create these new and exciting recipes for you.
Zach and I are enjoying this refreshing salad while we take a break from recording.
I made this recipe with Zach, the owner/engineer of the sound studio. Zach and I have recorded all the Beauty Detox audio books together, and we’ve bonded over good food without processed crap :), and he is quite the chef himself!
Below I took some photos to show you how simple creating this recipe can be, not all the steps are listed here so be sure to check out the full recipe at the end!
Cut off and remove any fennel stems and fronds (the green, thread-like tops of the plant). Cut the fennel bulb in half lengthwise; remove and discard the core.
Make sure to have a medium size bowl ready for all the ingredients!
Slice the beet thinly. For organic beets, I don’t worry about peeling them, but it’s up to you!
Have you ever tried to pickle an onion? I explain how below.
In a large bowl, combine the orange, fennel, beet and drained pickled onion. Add the reserved pickling liquid; drizzle with a wee bit of olive oil and toss to coat. Season with salt and pepper to taste.