i’m all about salads right now. i. can’t. help. myself.

it’s just that time of year.

it’s like a veggie and fruit party in my house, seriously ya’ll. it’s like crazy. my fridge, it’s stuffed.

(for more beet recipes check this out: chips, with goat cheese, in a tart, in soup, and yes, borscht)

what more can i say. eat. more. salad. it’s good for you. and it’s easy. easy = summer.

so go. go make salad. i’ll keep on coming up with new ones. i promise.


beet, nectarine & fennel salad

**note on roasting beets. very easy: rinse under water to get dirt off, wrap in foil, bake for 60 minutes at 350. run beet under cold water and peel off skin.

  • 2 beets roasted
  • 2 nectarines sliced thin
  • 1/2 bulb of fennel with fronds sliced
  • handful of parsley
  • 3 sprigs of mint
  • 1/4 cup canola oil
  • 2 tbl cider vinegar
  • 1 tbl lemon juice
  • 1 tbl honey
  • pinch of salt and pepper
  1. sliced and toss all the vegetables and herbs together. toss in a bowl
  2. in a jar combine oil, vinegar, lemon juice, honey and salt/pepper. shake until well combined.
  3. toss veg with dressing. chill for 1 hour before consuming.

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