Beet Salad with Fennel and Orange

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Preparation Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings 6-8 servings

Ingredients

  1. 1-1/2 pounds beets (without tops), washed well
  2. 1 small fennel bulb, top trimmed, halved lengthwise and thinly sliced
  3. 1/4 cup red wine vinegar
  4. Juice of 2 oranges
  5. 2 Tbsp. honey, or to taste
  6. 1 tsp. dried oregano
  7. Salt and pepper to taste

Method

Gently boil the beets in a generous amount of water until tender. Cool in cold water and peel away the skin. Cut each beet in half lengthwise and thinly slice. Place in a large bowl and toss in the remaining ingredients. Chill well and then serve.

Serving Suggestions

Pair the salad with chicken, pork or fish, such as salmon. Include it as part of a summer dinner buffet. In winter months, warm the salad up in a skillet over medium-low heat and serve with dishes such as baked ham, roast pork or cabbage rolls.

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