This Three Beet Salad With Fennel is simply delicious but what makes my heart skip a beat even more is its bright colors. Lots of color on a plate does not only mean it’s high in flavor but it’s high and diverse in nutrients too. The different types of beets in this salad make it vibrant and colorful, and very healthy. I am always happy when I see chioggia beets in the store. If there would be a competition for beautiful veggies, this one would be a prize-winner. In this salad I used three kinds of beets: yellow, red-white (chioggia) and red beets. I am a big advocate of coloring your plate. The more variety in the colors on your plate the more nutrients your body will get. Every piece of fruit and vegetable has a unique combination of nutrients, minerals, phytochemicals and fiber. Phytochemicals give fruits and vegetables their unique colors. Phytochemicals are substances only found in plant-based foods and help to prevent and fight disease. From now on consider each meal you prepare as a work of art. Color your plate to get all the nutrients your body needs!
- 2 red beets, peeled and cut in bite-size chunks
- 2 yellow beets, peeled and cut in bite-size chunks
- 2 chioggia beets, peeled and cut in bite-size chunks
- 1 bulb of fennel
- 2 tbsp apple cider vinegar
- juice of ½ lemon
- 4 tbsp extra virgin olive oil
- wedges from 1 mandarin (optional)
- 1 Elstar apple, cored and cut in bite-size chunks
- ¼ cup of dried cranberries or ‘Blue Thompson’ raisins
- fresh thyme
- sea salt and black pepper to taste
Cut beets, fennel and apple in bite-size chunks. Put into a bowl with the olive oil, vinegar and lemon juice. Add the thyme, mandarin wedges and raisins or cranberries. Toss it all up and enjoy!