Love this beet, fennel and apple salad with a honey, lemon dressing. This dish can be enjoyed as a side dish and is also delicious added to a green salad.
3 Tbsp organic extra virgin olive oil or grapeseed oil
1 Tbsp. organic lemon juice
½ tsp. honey
¼ tsp. celtic salt
1 medium beet, cut into matchsticks
½ fennel bulb, cut into matchsticks
1 medium apple, cut into matchsticks
1. For dressing, put oil, lemon juice, honey and salt in a jar. Cover and shake well.
2. Use a mandolin slicer to cut vegetables into thin slices, then stack vegetables and cut into matchsticks. ( or you can just slice into matchsticks, mandolines offer a uniform thickness based on the blade you use).
3. In a medium bowl combine beet, fennel and apple.
4. Pour dressing over salad and toss till well coated.
Serve immediately, or cover and chill for 8 hours.
If refrigerated, let stand 30 minutes before serving.