Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.8
Beet Fennel Orange Salad Recipe
NUTRITION · PER SERVING80M COOK
CAL 9%·PRO 7%
CARBS 29G63% OF CAL
6G FIBER3G ADDED20G INTRINSIC0G OTHER23G TOTAL SUGAR
FAT 7G35% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, refreshing salad of roasted beets, sliced fennel, and orange segments with fresh herbs and a light vinaigrette. Naturally vegan and perfect for spring meals or as a colorful side dish.
sideamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 – 1 ½ pounds cooked beets- steamed or roasted, peeled and cut into wedges
- 2 oranges ( feel free to sub 1 blood orange), peeled, cut into bite sized pieces
- 1 medium fennel bulb, cored and shaved thinly
- ⅛-¼ cup thinly sliced red onion
- ⅛ cup fresh dill or mint- chopped
- ⅛ cup fresh italian parsley – chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey ( or vegan alternative- agave, maple)
- ¼ tablespoon salt and pepper, more to taste
At a glance
PER SERVING · TIME 80M
CAL 9%·PRO 7%
CARBS 29G63% OF CAL
6G FIBER3G ADDED20G INTRINSIC0G OTHER23G TOTAL SUGAR
FAT 7G35% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 260mg
- Total sugar
- 23g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 786mg
- Calcium
- 80mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 260MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.