Spring Fennel & Beet Salad

Serving Size: 4

Ingredients:

• 1 large bunch red chard, stems and ribs removed, leaves roughly chopped or torn

• 1 large fennel bulb, trimmed, cored, and very thinly sliced (use a mandoline for best results)

• 2–3 medium beets, roasted (or steamed), peeled, and cut into sticks

• ½ cup fresh mint leaves, roughly chopped or torn

• ¼ cup fresh dill, roughly chopped

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tbsp orange juice

• 1 tsp honey or maple syrup

• ½ tsp sea salt

• ¼ tsp black pepper

• A sprinkle of toasted chopped walnuts

Instructions:

1. Steam the beets until tender. Once cool, peel them and cut them into the desired shape.

2. In a small jar or bowl, whisk together all the ingredients for the vinaigrette (olive oil, lemon juice, orange juice, honey, salt, and pepper) until emulsified.

3. In a large salad bowl, combine the red chard leaves and thinly sliced fennel.

4. Add the roasted beet sticks to the bowl.

5. Add the fresh chopped mint and dill.

6. Drizzle the vinaigrette over the salad and toss gently to ensure everything is evenly coated.

7. Transfer to a serving platter and enjoy.