Radish, Fennel & Beet Salad
Created by Chef Marti Wolfson • Blum Center for Health • blumcenterforhealth.com• Course: Salad • Season(s): Summer, Fall
Ingredients
- 1 fennel bulb, cored & thinly sliced
- 2-3 small golden beets, peeled, halved & thinly sliced
- 3 large radishes, thinly sliced
- 4 teaspoons brown rice vinegar
- juice of one lemon
- 1/4 cup olive oil
- 1/4 teaspoon ground cumin
- 2 teaspoons mint, minced
- 1-2 teaspoons honey
- salt to taste
Instructions
Combine the shaved fennel, beets, and radishes in a medium bowl.
In a small bowl whisk the vinaigrette ingredients together until well combined.
Pour over the salad and taste for salt and lemon.