Roasted Beet & Fennel Salad with Minty Lime Vinaigrette

Prep Notes

Roasted beet combines nicely with fresh fennel, and the minty lime vinaigrette makes the salad especially refreshing. It’s a perfect salad to welcome spring or when you’re wishing for it. The pistachios add a nice color and welcome crunch!


8 cups of spring mix
1/2 cup roasted beet, diced
1/4 cup thinly sliced fresh fennel
1/4 cup roasted, salted pistachio nuts, coarsely chopped
Juice from 1 lime
2 Tbs extra virgin olive oil
Sea salt & pepper to taste
A few fresh mint leaves, thinly sliced


Place spring mix in a large salad bowl
Squeeze lime juice into a small bowl
Add olive oil. Mix with a fork to emulsify Add sea salt & pepper to taste. Mix in sliced mint leaves. Let the vinaigrette sit for a few minutes so the mint flavor can infused into the olive oil & lime juice. Pour over spring mix and toss to fully coat salad. Divide into 3 bowls. Top each with beets, fennel and sprinkle with chopped pistachio nuts. Makes 3 side dish sized servings 


This salad is gluten-free, dairy-free, soy-free, paleo, vegan, grain-free and Whole 30 compliant