Beetroot, Fennel, Apple and Mint Salad

This salad has so many awesome flavours! It is light and refreshing and a great compliment to so many things! Try it with BLACKENED SALMON or add some cooked quinoa or buckwheat to make it a complete meal in itself.

Beetroot gets its vibrant colour from the phytochemicals and antioxidants it contains that help protect our bodies from free-radicals. Read more about ANTIOXIDANTS here. Beetroot is an excellent veggie to help detox your liver as they are packed with iron, calcium, betaine, B vitamins and antioxidants. Beets improve liver function largely by thinning the bile, allowing it to flow more freely through the liver and into the small intestine. Fennel is great at reducing inflammation in our bodies, providing immune support and also a great source of fibre, folate and potassium.

1 fennel, stalk removes and base trimmed, chopped into quarters
2 large beetroots, peeled and chopped into quarters
1/2 bunch mint
1 apple, halved and cored
1/2 pomegranate (optional)
Couple of handfuls of baby spinach to serve

Juice 1/2 orange
2 tbs olive oil
Pinch black pepper
1 tbs apple cider vinegar
1 tsp cumin

Combine all dressing ingredients well- I put all mine in a jar and shook the bejesus out of it.
In your food processor, add all of the salad ingredients except pomegranate and spinach and pulse until the are all coarsely chopped. I went a bit overboard blitzing so mine is not as chunky as I normally like it because of this. You can grate the beetroot and apple and chop the fennel and mint finely if you don’t have a food processor but I am far too lazy for that. Pour dressing over the top and toss to combine. Serve on a bed of baby spinach, scatter over pomegranate and you are Doneski!




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