Zesty Beet and Fennel Salad
Ingredients
- 4 large beets
- 2 stalks diced celery
- 1 cup chopped fennel
- 2 grated carrots
- juice of 1 lemon
- ½ tsp ground caraway
- 3 tbsp flax seed oil
- 1 tbsp tamari
- 1 tbsp sesame oil
- ½ tsp dill weed
- ½ tsp basil
- pinch cayenne
- ¼ tsp salt
Method
- Boil, peel, and dice beets.
- Place in a bowl with all the other ingredients.
Notes:
Keeps well in the fridge, serve with rice or millet.
Credits:
Recipe by Maggie Jones
