Vegan Beet Salad
This Vegan Beet Salad is a show-stopper! Vacuum-packed beets, fennel, and rainbow chard will impress with their beauty and delicious taste.
Servings: 6 as a side
Calories: 198kcal
Ingredients
- 450 grams red chard approximately 1 small bunch 16 ounces
- 500 grams cooked beetroot approximately 1 pack 18 ounces
- 1 large large fennel bulb approximately 400 grams /14 ounces
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 clove garlic, minced
- Sea salt and cracked black pepper
Instructions
- Thoroughly wash the chard under cold running water to remove any dirt and grit, discard any damaged leaves, and then pat dry.
- Trim the rough ends of the chard stems and cut the stems from the leaves, finely cut the stems
- Stack the leaves on top of each other, roll them into a cigar shape and finely shred them with a sharp knife (referred to as chiffonade).
- Cut your beets into a small dice, wash and trim your fennel, remove the hard core and cut the bulb into a small dice and roughly chop the fennel fronds.
- Place everything in a large mixing bowl, add the minced garlic, oil and vinegar, season with sea salt and cracked black pepper then toss well to combine.
- Arrange in a salad bowl and serve when ready. For an even tastier salad, let it stand for at least fifteen minutes before serving as it allows the chard to soften and for the flavours to develop - yum!
Video
Nutrition
Calories: 198kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 319mg | Potassium: 665mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4717IU | Vitamin C: 33mg | Calcium: 82mg | Iron: 2mg