Raw Beet Salad
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.
Ingredients
- 2 cups raw beet, peeled
- 1/2 head fennel bulb
- 1 large orange-peeled and chopped
Dressing
- 2 tbsp balsamic vinegar
- 6 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Combine the beet and fennel in the bowl of a food processor with the metal blade and pulse until the beet is shredded, taking care not to puree. Scrape into a bowl and toss with the orange.
- Combine dressing ingredients in a tightly sealed jar and shake vigorously until they emulsify. Toss the salad with dressing and serve.
Nutrition
Serving: 1servingCalories: 221kcalCarbohydrates: 9gProtein: 1gFat: 21gSaturated Fat: 3gSodium: 328mgFiber: 2gSugar: 7gVitamin A: 363IUVitamin C: 22mgZinc: 0.2mgBeta-carotene: 196μgLutein and zeaxanthin: 220μg
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