Beet Salad

Beet Salad – Gluten-Free, Dairy-Free, Soy-Free, Peanut and Tree Nut-Free, and Nightshade-Free)

This is one of my go to salads.  I know some who have a nightshade allergy are sensitive to beets but I seem to be able to digest them as long as I’m feeling well.

One of my favorite things about this salad is the fennel.  I fell in love with this vegetable when I started making this salad a few years ago. This salad uses both the bulb and the fronds.

Fennel is something I grow in my garden every year but do not have luck with producing a bulb.  I do get lots of feathers fronds and spicy seeds.

How long this salad takes to make depends on wether or not you have to roast the beets.  I often used the prepackaged beets found in the produce section and have used canned beets when in a pinch.  The last time I made this salad I also included a grapefruit with the other citrus.

I hope this becomes one of your go to salads this summer.

Beet Salad (Gluten-Free, Dairy-Free, Soy-Free, Tree nut and Peanut-Free, and Nightshade-Free)

  • Servings: 4-6 servings
  • Difficulty: easy
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  • 2- 4 medium beets (roasted, or two cans of beets)
  • 1-4 oranges (navel or blood) sectioned
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 fenne bulb sliced thin
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/4 cup chopped fresh cilantro


  1. Cut beets into bite-size pieces.
  2. Combine all ingredients in a bowl and toss.
  3. Enjoy!