I love trying new kinds of salads, but shaved fennel and yellow beets are my all time favorite and with a mandolin it takes less than 15 minutes to create.
With this salad, I start with fennel and beets, but this salad is also great if you add other shaved root vegetables and some cucumber as well. Some additions I’ve tried include: cucumber, carrots, red beets, candy cane beets, radishes, kohlrabi, celery. They’re all great!
The thing that makes this salad is, (as usual) the dressing. I usually encourage substitutions, but this dijon vinaigrette is a MUST have.
If you like our shaved fennel and yellow beet salad, you should also try our: Tabouli Recipe.
As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts. You know what you like!
| Servings | Prep Time |
| 4 people | 15 minutes |
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With this salad, I start with fennel and beets, but this salad is also great if you add other shaved root vegetables and some cucumber as well. Some additions I've tried include: cucumber, carrots, red beets, candy cane beets, radishes, kohlrabi, celery. They're all great!
The thing that makes this salad is, (as usual) the dressing. I usually encourage substitutions, but this dijon vinaigrette is a MUST have.
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- 3 large Yellow Beets, shaved Can sub for pink or candy cane beets. red beets will change the salad.
- 1 whole Fennel, shaved
- 1/2 cup Fennel Fawns green "leaves" or tops of the fennel; just pick from the stems and add to your salad
- 1/2 bunch Parsley
- 2 T Dijon mustard
- 2 whole lemons, juiced
- 3/4-1 cup olive oil start with 3/4 cup and add to taste
- After washing the beets thoroughly, use a mandolin (or sharp knife) to shave thin and add to a bowl. No need to shave the beets - leave the skin on.
- Cut the tops off the fennel and shave thin using a mandolin (or sharp knife) If the outer layer of fennel is tough and dry - remove and discard first.
- Chop parsley & pick fennel leaves and add to salad.
- Season with salt & pepper
- To a mason jar or sealable container - Add all ingredients.
- Season heavily with kosher salt & pepper. Seal & shake.
- Taste to ensure that the dressing is not too tart or too oily. Adjust as needed.
Be sure to season at every step and taste as you go!
This dressing can be made in a large batch and kept in the fridge (virtually forever). Then you can enjoy it on this and other salads.
I also love this dressing on roasted veggies as well!
