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Beet Orange and Fennel Salad

Sylvia Fountaine
  • 80 minutes
  • Serves 4 to 6

INGREDIENTS

1

lbs Beets, cooked wedges

1/8 cup

Dill or mint, fresh

2

Feel free to sub 1 blood orange, oranges

1

Fennel, medium bulb

1/8 cup

Italian parsley, fresh

1/8 cup

Red onion

2 tsp

Honey

1/4 tbsp

Salt and pepper

2 tbsp

Olive oil

2 tbsp

Red wine vinegar