Shaved Fennel-Golden Beet Salad

Shaved Fennel-Golden Beet Salad
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 240
  • Fat 18g
  • Cholesterol 5mg
  • Sodium 240mg
  • Carbohydrate 17g
  • Fiber 4g
  • Protein 5g