Beet, Fennel & Avocado Salad

Beet, Fennel & Avocado Salad

Ready in 1 hour
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Beet, Fennel & Avocado Salad"

Share it:

The flavor combos in this dish are so profound they make a salad course into a main course.


Are you making this? 
2 bulbs fennel
4 small golden beets
1 avocado
1 shallot
4 tbsp lemon juice
4 rice wine vinegar
4 oz goat cheese
broccoli sprouts
olive oil
salt and pepper

Original recipe makes 4



roast beets in oven (leaves removed) for about an hour at 400 degrees - until tender throughout.

fine dice the shallot and soak in lemon juice and vinegar for about 30 minutes. This will help the shallots mellow. thinly shave fennel and then mix with the shallot mixture. thinly slice avocado and sprinkle with lemon juice to keep from browning. Once beets are tender, let cool down and then slice thin.

to plate, make a small base of golden beets on each dish, pile fennel ontop of the beets, then crumble goat cheese ontop of the fennel. arrange the avocado and garnish with broccoli sprouts. salt and pepper to taste and drizzle with a little olive oil.



Added on Award Medal

delicious photo by rjofee rjofee

Calories Per Serving: 260 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Beet, Fennel & Avocado Salad

I'd rate it:

sign in to add your comment

Learn more

Fennel Beet Avocado



Add yours!

[I posted this recipe.]
rjofee 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free