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)
Ingredients
- 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
Directions
- Cut beets into bite-size pieces.
- Combine all ingredients in a bowl and toss.
- Enjoy!
Beet Salad (Gluten-Free, Dairy-Free, Soy-Free, Tree nut and Peanut-Free, and Nightshade-Free)
Ingredients
- 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
Directions
- Cut beets into bite-size pieces.
- Combine all ingredients in a bowl and toss.
- Enjoy!