Blood Orange Beet and Fennel Salad - www.scliving.coop
Wait until you try this delicious salad that packs a potent nutritional punch.
Keywords
- Belinda Smith-Sullivan
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Ingredients
- 1 lemon, juiced
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- Kosher salt
- Fresh ground black pepper
- 3–4 beets
- 2 teaspoons olive oil
- 1 radicchio, sliced
- 1 fennel, thinly sliced, reserve fronds
- 2 blood oranges, peeled and sliced
- ¼ cup pine nuts, roasted
- Chopped fennel fronds, for garnish
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