Raw Beet Salad

  • 1 large raw beet, peeled (2 cups)
  • 1/2 head fennel bulb
  • 1 large orange-peeled and chopped

Dressing: 

  • 2 tablespoons balsamic vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper 

Combine the beet and fennel in the bowl of a food processor with the metal blade and pulse until the beet is shredded, taking care not to puree. Scrape into a bowl and toss with the orange. 

Combine dressing ingredients in a tightly sealed jar and shake vigorously until they emulsify. Toss the salad with dressing and serve. 

Nutritional Profile (per serving)

Serves 4
Calories: 221
Total fat: 21 g
Saturated fat: 3 g
Protein: 1 g
Carbohydrates: 9 g
Fiber: 2 g
Sugars: 7 g
Cholesterol: 0 mg
Sodium: 328 mg
Vitamin A: 363 IU
Vitamin C: 22 mg
Vitamin E: 0 IU
Zinc: 0.2 mg
Beta-carotene: 196 mcg
Lutein and zeaxanthin: 220 mcg
Omega-3 fatty acids: 0 g

This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.