Fennel salad with apples and beetroot - Appetizers

Serves 6 to 8

Preparation time: 25 minutes

Sans gluten, sans produits laitiers et sans oeuf

Did you know that raw beetroot is delicious in salads? With apples and fennel, it's really delicious! Give it a try! In collaboration with K pour Katrine

Ingredients

SALAD

1 large bulb fennel, trimmed and very thinly sliced
3 small yellow beetroot, very thinly sliced
2 small red beetroot, very thinly sliced
1 red apple, very thinly sliced
1/4 cup (60 ml) chives, chopped
1/4 cup (60 ml) dill, chopped
1/4 cup (60 ml) pine nuts, toasted

VINAIGRETTE

1/4 cup (60 ml) lime juice
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) Dijon mustard
1/2 teaspoon (2.5 ml) salt
1/2 cup (125 ml) olive oil
1/2 French shallot, finely chopped

Preparation

Prepare the vinaigrette by mixing all the ingredients until smooth. Set aside for later use.

Place all the salad ingredients in a salad bowl and drizzle with the vinaigrette. It's even better if you prepare the salad with the dressing 1 hour before serving. Crunchy, colourful, tasty and healthy!

You can slice the beetroot with a mandolin or simply with a knife, making sure that the slices are very thin. Don't be shy about using yellow or orange beetroot, there are plenty on the market these days. Bon appétit!

Share this recipe