Beet, Fennel and Orange Salad | Ep. 11 | Cooking in the Community Kitchen

Join Judy and Bryton for episode 11 of Cooking in the Community Kitchen. In this episode, Judy and Bryton discuss the importance of community and being thankful at anytime of the year! So relax and enjoy a few tasty recipes along with some great conversation, you won’t want to miss it. Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, there will be a new video that teaches people a simple recipe with a featured ingredient from the Good Food Box.

Ingredients

Beet, Fennel and Orange Salad

  • 2 large cooked beats or 1-2 cups of pickled beets

  • 1 large fennel bulb, top and bottom removed

  • 4 oranges, zest, peeled and segmented

  • salt and pepper to taste

Dressing

  • 2 Tbsp. red wine vinegar

  • 2 Tbsp. olive oil or cooking oil

  • 2-3 Tbsp. honey

  • 1/4 tsp. prepared honey

  • 2 Tbsp. chopped fresh dill

  • zest from orange

  • ( We suggest washing all fruits and vegetables before consuming)

Preparation

Beet, Fennel and Orange salad

Beet, Fennel and Orange salad

Beet, Fennel and Orange salad

Zest the oranges and set aside to add to dressing. Peel the orange and segment.

Using a mandolin or sharp knife, finely grate or chop the fennel too desired texture.

In a large bowl, add the chopped beets, orange segments and chopped fennel. Toss with the dressing, taste and season with salt and pepper. Flavours will combine and be better the next day!

ENJOY!

(Double the recipe - freezes well)

Brittney Nordin