Beet, Fennel, and Orange Salad with Cumin Lime Dressing
An elegant addition to any table that will add lots of color and nutrients, too! The cumin lime dressing gives a zesty and fragrant touch to the already flavorful combination of ingredients. This salad works well when entreating a crowd. Enjoy!
INGREDIENTS
2 medium-large beets, roasted and peeled
2 fennel bulbs, trimmed, quartered and sliced thin
1 large naval orange, peeled and sliced in rounds
1 large bunch of leafy greens of choice (arugula or butter lettuce work well)
3 tablespoons fresh mint
¼ cup lime juice
2 teaspoons maple syrup
1 tablespoon cilantro, chopped
¼ teaspoon cumin (or to taste)
sea salt and pepper to taste
¼ cup olive oil
An elegant addition to any table that will add lots of color and nutrients, too! The cumin lime dressing gives a zesty and fragrant touch to the already flavorful combination of ingredients. This salad works well when entreating a crowd. Enjoy!
INGREDIENTS
2 medium-large beets, roasted and peeled
2 fennel bulbs, trimmed, quartered and sliced thin
1 large naval orange, peeled and sliced in rounds
1 large bunch of leafy greens of choice (arugula or butter lettuce work well)
3 tablespoons fresh mint
¼ cup lime juice
2 teaspoons maple syrup
1 tablespoon cilantro, chopped
¼ teaspoon cumin (or to taste)
sea salt and pepper to taste
¼ cup olive oil
METHOD
Add the leafy greens to a large bowl. Next, combine the beet, fennel, orange, walnuts, and mint and add to the leafy greens. In a separate bowl, whisk the lime juice, maple syrup, cumin, cilantro, salt, and pepper. Slowly drizzle in the olive oil and whisk again. Toss the salad with the dressing and serve immediately.
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