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  • 2 large golden beets
  • 2 small fennel bulbs, trimmed and shaved paper-thin
  • 1/2 cup coarsely chopped fresh dill
  • 1/3 cup fresh lemon juice
  • 2 tablespoons honey
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 4 ounces arugula
  • 1/2 cup toasted chopped walnuts
  • 1/3 cup crumbled feta cheese


  1. Place unpeeled beets in a heavy zip-top plastic bag. Microwave on high for about 6 minutes or until crisp tender. Remove from microwave and rub skins off. Slice thinly with a knife or on a mandoline.
  2. Combine beets, fennel and dill in a bowl. Whisk together lemon juice, olive oil, honey and ¼  teaspoon salt in a separate bowl. Pour over vegetables, toss and set aside to marinate 1 hour.
  3. Place arugula in a large bowl. Scoop fennel mixture onto arugula. Toss well. Serve topped with walnuts and feta. 
Recipe courtesy of Turnbull Creek Farm, Bon Aqua, Tenn.

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The recipe was originally published as Shaved Fennel-Golden Beet Salad on

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