-2 med. beets, roasted peeled, halved & cut in thin half-moons
-2 med. fennel bulbs (about 1 1/4 to 1 1/2 lbs.), trimmed, quartered, cored & sliced very thin across the grain
-1 navel orange, peeled, pith cut away, & cut in thin rounds or sections
-2 T. chopped fresh mint
-1 T. chopped cilantro
-2 T. lemon or lime juice
-¼ t. sugar
-½ t. lightly toasted cumin seeds, crushed
-Salt to taste
-1 sm. garlic clove, puréed (optional)
-¼ c. extra-virgin olive oil
Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil.
Toss with the salad and serve. Enjoy!
Serves 4 – 6
-1 bu. Italian parsley, minced
-6 oranges, sectioned into slices
-1 shallot, minced
-2 T. extra virgin olive oil
-1/4 t. sea salt
-Fresh ground pepper, to taste
Section the oranges so there is no white pith remaining. Set aside.
Gently toss the oranges with the parsley and shallots. Drizzle in the olive oil, and sprinkle in the
sea salt and pepper. Set aside to allow the flavors to co-mingle for an hour or so.
Gently toss once more, taste, and adjust salt levels as needed. Enjoy!