Recipe of the Week: Beet, Fennel, and Walnut Salad

Although beets are available year-round, their flavor is richest in fall. Beets can be vibrantly red or yellow in color and their earthy flavor makes them great in soups or salads. One cup of these jewel-toned vegetables has more potassium than a single banana and they also contain betalain, a phytonutrient that has antioxidant and anti-inflammatory benefits.

This sweet and savory salad is rich in nutrients and vitamins and the walnuts offer a satisfying crunch.
​
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 10 servings, 1 cup each

Ingredients:
¼ cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1 Tbsp. pure maple syrup
1 tsp. Dijon mustard
3 raw medium red beets, peeled, thinly sliced into matchstick-sized pieces
2 large fennel bulbs, thinly sliced into matchstick-sized pieces
2 medium carrots, grated
2 medium Granny Smith apples, thinly sliced into matchstick-sized pieces
½ cup coarsely chopped raw walnuts
1 cup chopped fresh cilantro
Preparation:
1. Combine vinegar, lemon juice, oil, maple syrup, and mustard in a medium bowl; whisk to blend. Set aside.
2. Combine beets, fennel, carrots, apples, walnuts, and cilantro in a large serving bowl.
3. Drizzle dressing over salad; toss gently to blend.
4.  Enjoy!

Recipe for teambeachbody.com