Beet, Fennel and Apple Salad

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.

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