Servings: 4
Calories: 164kcal
Ingredients
- ½ pound beets
- 1 bulb fennel
- ½ pound oranges
- 2 tsp parsley finely chopped
- 2 tsp mint finely chopped
- ¼ cup pistachios shaved
For the dressing
- 1½ tbsp olive oil extra virgin
- 2 tbsp orange juice
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp black pepper crushed
Instructions
- Start by preparing the beets. Boil the beets with the skin on for 30 minutes. Cool them under running water, peel them, and slice them with a mandoline (see notes).
- While the beets are cooking, you can shave the fennel. Aim to slice the fennel I usually useless than ¼ inch thickness (see notes).
- Continue to peel the orange and slice it with a sharp knife.
- Prepare the vinaigrette by whisking together EVOO, apple cider vinegar, a few tablespoons of squeezed orange juice, salt and pepper. Set aside.
- Chop the parsley and mint together.
- Assemble the salad as evenly as possible for a harmonious and beautiful presentation. Sprinkle the chopped pistachios on top and then sprinkle everything with the chopped herbs. Drizzle with the vinaigrette and serve (see notes).
Notes
- For a shortcut, consider buying beets sold in vacuum bags, it's not my favorite option, but it works to make this salad in under 20 minutes.
- I like to use a mandoline to shave the fennel, as it gives me evenly thick slices.
- I recommend assembling this salad just a few minutes before serving to avoid the beetroot staining the fennel when touched.
Nutrition
Calories: 164kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Sodium: 657mg | Potassium: 625mg | Fiber: 6g | Sugar: 10g | Vitamin A: 274IU | Vitamin C: 45mg | Calcium: 68mg | Iron: 1mg
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