Winter is the season for citrus fruits and root vegetables. Those treasures are full of vitamins and nutrients. Beetroot, for example, contains vitamins A and C as well as different B vitamins. Orange, hence, is full of vitamin C. Unfortunately, winter is also the time for colds. One of the best ways to boost your immune system is to provide the body with sufficient vitamins. Therefore, I created this simple fennel and beetroot salad. To get as many vitamins as possible from the ingredients, I kept the fennel and beetroot salad raw!
The Fennel is finely sliced and the beetroot grated. It is a salad with different types of sweetness. You have the licorice sweetness of fennel, the earthy sweetness of beetroot, the fruity sweetness of orange, and last but not least the unique sweetness of honey. The sweet aromas are contrasted by some lemon juice and the bitterness of toasted walnuts. A small amount of Rosemary underlines the flavor of the salad. Do you want more winter power salads? Then try also my pomegranate and lentil salad!
Ingredients:
- 1 large bulb of fennel
- 1 medium-size beetroot
- 1 orange
- 1-2 lemons (depending on juiciness)
- 1 teaspoon of honey
- 2 tablespoons olive oil
- 1 teaspoon freshly chopped rosemary
- salt and pepper to taste
- 2 tablespoons walnuts
Directions:
- At first, cut the fennel bulb lengthwise into halves. Then, remove the trunk and the woody parts of the stalks. Slice the fennel finely and afterward, cut the slices into medium-size pieces. Put the pieces into a bowl.
- Next, peel the beetroot and grate it roughly with a grater. Then, add the beetroot to the fennel into the bowl.
- Now, peel the orange and remove also the white skin completely, so that you can see the membrane (=the lines) between the orange wedges. Remove the membrane from the wedges by cutting at the left and right sides of each wedge. Cut the orange wedges into halves and add them to the fennel and the beetroot.
- Let’s prepare the dressing. Squeeze the juice of the remaining orange into a smaller bowl. Add the juice of one or two lemons, depending on their juiciness. Then, add the freshly chopped rosemary, olive oil, and 1 teaspoon of honey. Mix the dressing and taste it finally with salt and pepper.
- Mix the salad with the dressing.
- At last, toast the walnuts without oil in a skillet. Then, chop the toasted walnuts roughly with a knife and sprinkle the salad with them.
