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Beet Salad with Fennel and Mint 

7/29/2015

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Picture
Prep time: 
20 minutes

Prep notes: 


Cooking time: 
30 minutes

Yields: 
6 people

Ingredients: 
2 beets
1 small fennel bulb
1 bunch mint leaves
2 oranges
1/4 cup balsamic vinegar 



Directions: 
  1. Place beets in a pot, cover with 1 inch with water and boil for 20-30 minutes, until a fork pierces easily through the middle of each beet.
  2. While beets are cooking, wash fennel and slice very thin.
  3. Chiffonade mint (chop into thin ribbons).
  4. Zest oranges and juice them into a bowl.
  5. When beets are cooked, drain them in the sink and rinse under cold water.
  6. Peel the skin off beets with hands and chop beets into1/4-inch thick, quarter rounds.
  7. Add all ingredients into a large bowl and mix well.


Notes: 
This salad is famous for converting non-beet eaters into beet lovers!


- See more at: http://www.theliveandbewellcoach.com/beet-salad-fennel-and-mint#sthash.qHlAh1NG.dpuf
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Leave a Reply.

    As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
    Warmly,
    jani

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