Fennel & Beet Salad with Citrus Dressing

Looking for something special to serve with your Valentines Day meal?  Look no further!  This simple, fresh salad tastes like summer and creates the most absolutely beautiful pink color.  It makes a great side dish and wonderful leftovers (it gets even pinker over time!).  Nothing says I love you like making food that truly nourishes.

Fennel & Beet Salad with Citrus Dressing Ingredients (serves 4):

2 bulbs of fennel, thinly shaved
2 beets, thinly shaved
1 pomegranate, seeded
1/2 cup chopped parsley
1 orange, juiced
1 lemon, juiced (meyer lemons are particularly good in this salad)
1 teaspoon cider vinegar
salt to taste

Directions:

Wash the fennel and beets carefully.  Thinly shave them either on a mandolin (my preference) or with a sharp knife.

Combine them in a large bowl with the pomegranate seeds and fresh parsley.  Add orange juice, lemon juice, cider vinegar, a pinch of salt and toss well.  Taste and add more salt as needed.

You can serve this salad right away, but the flavors intensify the longer it marinates before eating (and as I mentioned above, the color also brightens).  I left mine on the counter for an hour or so and tossed it every 15 minutes while I was making the rest of my meal.

If you weren’t already in love with this salad, take a moment to contemplate the ingredients (which also happen to be vegan, gluten-free, and clean clean clean).

• Beets: Liver tonic, blood purifier, high in potassium, magnesium, fiber, phosphorus, iron, vitamins A, B, & C, and folic acid.  Beets have also been found to be highly effective for endurance athletes – they provide good, clean fuel.
• Fennel: Rich source of potassium, which helps lower blood sugar and increases brain function, and vitamin C, which supports the immune system.  In addition, the carminative properties of the aspartic acid in fennel is supportive of all aspects of the digestive system.
• Pomegranate: Excellent source of antioxidants, including polyphenols, tannins, and anthocyanins. Pomegranates are also very supportive of the cardiovascular system – helping to reduce plaque build-up, lower cholesterol, and improve blood flow to the heart.
• Parsley: You know how I feel about parsley…