1 fennel bulb, sliced thin crosswise on a mandolin
1 cara cara orange, pith removed, sliced thin
1 blood orange, pith removed, sliced thin
3 small beets (orange and red mixed), peeled, sliced thin
¼ cup Mother Raw Balsamic Dressing
fresh mint, for garnish
flaky salt, for garnish
has spring and we are so ready to enjoy the fresh, vibrant flavours of
the season. This is the perfect raw salad to serve during that
in-between weather from March to April. Topped with Mother Raw Balsamic Dressing, this dish is our new favourite way to welcome the season!
In a medium sized bowl, add the fennel, oranges and beets and toss with the dressing to combine.
Garnish with mint and flaky salt and enjoy to your heart's content!
Beet, Fennel and Citrus Salad with Balsamic
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