Beet Fennel & Pomegranate Salad

10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #41035

June 25, 2023



"Recipe source: Ripe Figs cookbook. a popular Greek salad."

Original is 4-6 servings
  • For the dressing

Nutritional

  • Serving Size: 1 (239.2 g)
  • Calories 203.8
  • Total Fat - 11.3 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 102.8 mg
  • Total Carbohydrate - 26.4 g
  • Dietary Fiber - 6.1 g
  • Sugars - 15.5 g
  • Protein - 3.4 g
  • Calcium - 102.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 19 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a serving bowl slice the beets into 1 1/4 inch pieces.

Step 2

Using a mandolin or sharp knife slice the apple and fennel, discarding the core of the fennel bulb and then add to the salad bowl along with the herbs and pomegranate seeds and 1/2 teaspoon salt and 1/2 teaspoon pepper.

Step 3

Combine ingredients in a jar to make dressing and then pour dressing over salad.

Step 4

Toss salad.

Tips


No special items needed.

1 Reviews

ForeverMama

An absolutely delicious salad! The market was out of fennel, so substituted with celery and followed the rest as indicated. It all worked so well and the paring of the salad components with the pomegranate dressing embraces it with so much delicious flavor, it kinda surprised me how well it all matched. This is Best Of stuff. Thank you, ellie, for sharing.

5.0

review by:
(16 Nov 2023)

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