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
Scale
Ingredients
- 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
Instructions
- Combine honey balsamic vinegar and sugar in an airtight jar and add onions. Refrigerate overnight
- Toss fennel, olive oil, brown sugar and salt and spread in even layer on cookie sheet
- Roast at 375 degrees for 20 minutes
- Boil beet until tender, slice thinly
- Plate
Find it online: https://bodyfoodfreedom.com/2010/06/07/beet-orange-salad/