Beet Orange Salad with Mint


  • 3   Beets, cut ends-leave skin on

  • 1   Fennel Bulb

  • 2   Oranges

  • 2 large Carrots, peeled and thinly sliced

  • 1 large bunch Mint Leaves


  • 1 tablespoon organic Extra Virgin Olive Oil 

  • Pink Salt & Pepper to taste

  • Squeeze of a Lemon

Put beets in pot and cover in a few inches of water. Boil for 20 minutes, or until desired tenderness. Chop mint, slice the fennel and carrots to add to large serving bowl. Zest oranges and juice them into a bowl. When beets are cooked, drain and rinse under cold water. Peel the skin off beets and chop. Add all ingredients into a large bowl and mix well. Love serving cold, so chill in refrigerator 15-20 minutes.