top of page

Rainbow Beet and Radish Salad with Fennel and Arugula


  • Multi-colored beets

  • Radishes

  • Fennel

  • Arugula

  • Scallions

  • Fresh lemon juice

  • Olive oil

  • Salt and pepper


  1. Thinly slice the beets and radishes.

  2. Shave the fennel bulb into thin slices.

  3. In a large bowl, combine the sliced beets, radishes, fennel, and arugula.

  4. Chop the scallions and sprinkle over the salad.

  5. Dress with fresh lemon juice, olive oil, salt, and pepper.

  6. Toss gently to combine and serve chilled.

14 views0 comments

Recent Posts

See All


bottom of page