Beet, Fennel, Peanut Salad with Gingery Lemon Dressing

(Formulated by the Hedonista)

Such an easy salad.. Which also looks amazing on a plate.  Pairs well when using vinaigrette/ marinade with meat and just a quick drizzle on this salad makes it a full meal.  Even easier if you have pre-roasted beets in the fridge.  Play with this as you want.  Different nuts, toasted or not will all be great.  Add some fresh herbs and dress it up on the plate.

INGREDIENTS:

• Bulb and stalk section of fennel

• Roasted beets

• Ginger lemon vinaigrette/marinade (see recipe)

• Coarse salt

• Pepper

• Roasted peanuts (chopped a bit)

• **Additional toppings: different nuts, toasted.  Fresh herbs. 

  
  

DIRECTIONS:

Shave or thinly slice fennel bulb into pieces.  

Shave or thinly slice some of the stalk section.

Pull off some of the green frilly part.

Get all plates out in front of you, if serving on salad plates.  Also can be served on a platter plate or bowl to pass around.

Place beets, shaved fennel pieces, frilly greens, fresh herbs, and sprinkle nuts on top.

Drizzle dressing over top.

ENJOY!