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Beets, Fennel and Orange Salad

4 large beets-cooked, skin removed
1 large fennel
4 oranges
2 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
1 tbsp. honey
1 tbsp. dijon mustard
1 cup fresh dill
Salt and pepper to taste

Combine zest of 1 orange, vinegar, oil, honey, mustard, and salt and pepper.
Mix well.
Mandolin beets, fennel and peeled and pithed oranges.
Place in a serving bowl.
Add marinade and toss well with veggies and oranges.
Add chopped fresh dill and serve.

Happy Cooking!

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