Beet and Fennel Salad



  • 4 large beets
  • 1 clove garlic, minced
  • 1/2 fennel bulb cored and thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Scrub beets to remove any dirt or soil. Cut each beet in half and then each half into 4 wedges. Place in a saucepan fit with a steamer basket and enough water to almost reach the base of the steamer basket. Cover with a lid, bring to a boil then reduce to a simmer to steam the beets. Cook for 10-15 minutes or until tender. Remove from the pan and chill in an ice bath or under some running cold water. Drain and place into a bowl with the minced garlic, thinly sliced fennel bulb, olive oil and vinegar, and salt and pepper. Mix to combine. Chill for several hours before serving.


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegan