Beet & Fennel Salad

March 4, 2013


This colorful and delicious salad is another AIP and vegan piece of art. You don’t have to use different varieties of beets, but I found that using a few different kinds created a vibrant plate. This time of year, I find myself looking forward to the cooler fall weather so that I can get back to my usual stew rotation. Varying up the salads keep me interested until the weather changes — and helps me use up all of that produce.

Using a mandoline to slice the raw veggies super thin, so that they can be coated well with the salad dressing. This is a nice tool to have around if you plan on making root veggie chips or any other time you need uniform slicing capability.




Serves: 4


Here's What You Need...



  • For the dressing:


  • ½ cup of olive oil

  • 1 tablespoon apple cider vinegar

  • ½ lemon, juiced

  • 1 garlic clove, minced

  • ¼ teaspoon sea salt


  • For the salad:


  • 4 beets, tops removed

  • 1 cucumber

  • 1 fennel bulb

  • Handful of parsley, chopped

  • Sprig of mint, chopped


  1. Place all of the dressing ingredients in a small bowl and whisk to combine. Set aside.

  2. Slice the beets, cucumber, and fennel on the thinnest setting with a mandoline or very carefully with a knife.

  3. Place in a large bowl and toss with the dressing.











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