Beet and Fennel Salad with Toasted Cashews in a Tarragon Vinaigrette
Spring has finally sprung here on the East Coast! The warm weather has me craving fresh and light salads (that go perfectly with rosé!) As you may have guessed, we’re into beets here at TVB. They are full of good stuff like B vitamins, folates, and potassium. Beets are also known to be a friendly vegetable, helping to protect against coronary artery disease and stroke, lower cholesterol levels, and have anti-aging effects. And did you know that beets are known to increase sex drive? Oh yes. These sexy root vegetables have high levels of boron which is directly linked to our production of sex hormones. On top of the many health benefits, this superfood makes a great salad. What’s not to love!? These days I find myself very short on time, so I grab for Love™ Beets Organic Cooked Beets. They come vacuum sealed and are super fresh; ready to go whenever you are. I actually love to cook my own beets, but having some ready to go made this salad possible in about 6 minutes. Count me in.
Serves 2-4 Ingredients: For salad 1 package Love™ Beets Organic Cooked Beets, sliced into thin rounds 1 half a fennel bulb, sliced into thin slivers 4 Tbsp raw cashews, toasted Fennel fronds, for garnish For dressing ¼ c olive oil Juice of half lemon 1 tsp honey 2 heaping Tbsp chopped fresh taragon Healthy pinch of salt
Directions: For dressing, whisk together OO, lemon juice, honey and salt until emulsified. Whisk in tarragon. Set aside. Arrange beets on a plate by layering them any way you like! Sprinkle fennel over the top. Spoon dressing evenly over salad. Top with fronds and toasted cashews. Enjoy!