| Beet and fennel salad
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Beet and fennel salad

When I go to gatherings, I often bring a salad. Sometimes, I suggest it myself and very often, I am asked to bring one because my friends and family know that I love making AND eating salads. This particular salad is sort of a classic in our family, although it has evolved since I first started making it approximately 10-12 years ago. I don’t even remember the exact original recipe but I love how it has transformed and it remains a family favorite. No question, this version is extremely delicious. It serves as a great side dish and sometimes, I even like to top some greens with this salad to make it a full meal. It comes together quickly, as long as you remember to cook your beets in advance. You can use frozen corn if it’s easier or a fresh corn that you either grill or boil.

Make sure you mix it only when ready to serve or else the whole salad will be fully red because of the beets, which is not bad in itself, but it’s pretty when you can decipher everything that’s in it. It’s also a good idea to drizzle a tiny amount of lemon juice on the avocado if you make it in advance so that it stays nice and green.

And feel free to add any fresh herbs you have on hand, it will only make it even more delicious.

This salad serves 4-6 people as a side dish therefore if you are attending a large gathering, make sure you double it up.

I made a YouTube video showing how to make these:

Hope you enjoy. If you make it, please leave a comment and/or tag me on Instagram.






  • 3 medium to large cooked beets, peeled and cooled (in my video I use 6-8 small beets)
  • 1 bulb of fennel
  • 1 large ripe avocado
  • 1 ear of corn
  • ¼ cup feta
  • Fresh thyme to taste
  • Fresh basil to taste
  • ¼ cup toasted sliced almonds
  • Salt and pepper to taste



  • ¼ cup extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard (in the video I use a local flavored Dijon mustard)




  • Cut the beets into similar size cubes (1”) and layer at the bottom of a large serving bowl
  • Trim your fennel and discard leaves, cut the bulb into 4 on the vertical and remove the core which can be bitterer. Remove outer leaves and cut fennel into similar size cubes as the beets.
  • Cut avocado in 2, remove the pit and cut cubes straight into the 2 halves popping them out of their shell-like skin, directly into the bowl.
  • Cut the kernels off the corn cob and add to salad.
  • Add fresh herbs to salad (remove thyme leaves from sprigs and cut basil with scissors).



  • Make the dressing by mixing dressing ingredients into a small jar and shaking.



  • When ready to serve, pour the dressing onto the salad and top with crumbled feta as well as toasted almonds. Mix well.



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