Beet and Fennel Salad with Blue Cheese

  • Yield: 4 servings


Cooked or Raw Beets:
1large beet
Water, optional
pinch salt, optional
Fennel Salad:
1 fennel bulb, trimmed, core removed, sliced very thinly
1 apple, unpeeled, cored and chopped
6cups arugula leaves
1cup crumbled mild blue cheese or gorgonzola cheese
1/2cup chopped walnuts
1/4cup extra-virgin olive or walnut oil
1/4cup apple cider vinegar


  1. Salt and fresh-ground black pepper, to taste
  2. To make beets: If using cooked beets, peel and quarter the beet. Bring a small saucepan of water to boil over high heat. Add a pinch salt and simmer beet 5 minutes until tender but still al dente. Drain, cool and chop.
  3. If using a raw beet, peel and shred with grater or using the shredding disc in a food processor.
  4. To make salad: In a large bowl, add beets, fennel, apples, arugula, blue cheese, walnuts, oil, vinegar, salt and pepper. Mix well and serve immediately. 

Nutritional Info *per serving

  • Calories 399
  • Fat 33g
  • Saturated Fat 9g
  • Cholesterol 25mg
  • Sodium 529mg
  • Carbohydrate 16g
  • Fiber 5g
  • Sugars 6g
  • Protein 13g