Recipes Sides Vegan

Beet Orange Salad with Grapefruit, Fennel and Pickled Onion

June 7, 2010

There are some foods that I really don’t enjoy eating. 

Healthy or not. 

Beets are one of them. 

Personally, I think they taste like dirt. 

So the only way I’m gonna even give them a chance is if they’re accompanied with something awesome and look like this. 

Now I will serve myself a plate of THIS ANY DAY! 

Look how beautiful it is y’all. It’s like a flower in celebration. 

It’s been 3 years since I’ve transformed my body through BodyFoodFreedom. This was one of the first dishes that I created to help me eat better. 

Let’s be honest. If you are anything like I was, then you don’t find eating vegetables to be mind blowing. Not like eating a piece of cream cake or an ice cream cone #ImJustSayin 

And since I like to be blown away on a regular basis (or else life gets too boring) then I have to figure out how to make EVERY THING I EAT amaze me. Eating a plate of unseasoned barley mixed with broccoli for health’s sake is just not my cup of tea. 

I like my food to look pretty and taste good. I want what I eat to make love to my insides when I eat it. 

If you like pretty, delicious, healthy food too. Then pull up a seat and join me. I made us a plate of beets. 


Beet Orange Salad with Grapefruit, Fennel and Pickled Onion

A beautiful medley of summer cooling vegetables and fruits spiced with ginger and honey balsamic vinegar




  • 1/2 cup honey balsamic vinegar
  • 2 TB sugar
  • 1 TB brown sugar
  • 1 tsp salt
  • 1 small onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 beet
  • 1 grapefruit, segmented
  • 1 orange, segmented
  • drizzle of olive oil


  1. Combine honey balsamic vinegar and sugar in an airtight jar and add onions. Refrigerate overnight
  2. Toss fennel, olive oil, brown sugar and salt and spread in even layer on cookie sheet
  3. Roast at 375 degrees for 20 minutes
  4. Boil beet until tender, slice thinly
  5. Plate



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