Shaved Fennel-Golden Beet Salad

  • Yield 6 servings

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

Shaved Fennel-Golden Beet Salad
Mark Boughton Photography / styling: Teresa Blackburn


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 tablespoons honey
1/4 cup extra-virgin olive oil
1/4 teaspoon coarse salt
4 ounces arugula
1/2 cup toasted chopped walnuts
1/3 cup crumbled feta cheese


  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. 

Recipe courtesy of Turnbull Creek Farm, Bon Aqua, Tenn.