Shaved Fennel-Golden Beet Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/22/2020

Serve this fresh salad alongside Wheat Berries with Pesto or roast chicken.

Serves: 6 Save

Ingredients (10)

  • 2 large golden beets
  • 2 small fennel bulbs, trimmed and shaved paper-thin
  • 1/2 cup coarsely chopped fresh dill
  • 1/3 cup fresh lemon juice
  • 2 tablespoon honey
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 4 ounce arugula
  • 1/2 cup toasted chopped walnuts
  • 1/3 cup crumbled feta cheese

Directions

  1. Place unpeeled beets in a heavy zip-top plastic bag. Microwave on high for about 6 minutes or until crisp tender. Remove from microwave and rub skins off. Slice thinly with a knife or on a mandoline.
  2. Combine beets, fennel and dill in a bowl. Whisk together lemon juice, olive oil, honey and ¼ teaspoon salt in a separate bowl. Pour over vegetables, toss and set aside to marinate 1 hour.
  3. Place arugula in a large bowl. Scoop fennel mixture onto arugula. Toss well. Serve topped with walnuts and feta.

Rhubarb Sour

The Bar

Ingredients (5)

  • 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
  • .5 oz. Rhubarb Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Monin Sugar Syrup
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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