I can’t believe it’s already weekend when at the same it felt like this week went by so slowly…
Ever have that?
Anyways, it’s weekend so it’s the perfect time to test a new recipe.
This deliciously refreshing beetroot, fennel and orange salad with dates and almonds is inspired by The Whole Pantry App with a few small tweaks.
(this will be make about 4-6 large portions)
♦ 4 beets, thinly sliced
♦ 2 oranges
♦ 1 fennel, thinly sliced
♦ 2-3 tbsp almond slivers
♦ 6 dates
♦ 3 tbsp fresh mint, chopped
♦ Juice of 1 orange
♦ Fresh juice of 1/2 lemon
♦ 2 tsp date syrup
♦ 2 tbsp olive oil
Peel the beets and cut off the end and tips of the fennel.
I used the kitchen machine to thinly slice the beets and fennel as it’s super quick and easy.
Peel the oranges, cut off the white pith and cut out the segments. Squeeze out the remaining juice into the bowl with the oranges.
Thinly slice your dates and chop your mint leaves and almonds if you’re not using slivers.
(You may have noticed that I forgot the mint on the photos but do add it, it gives a great taste).
For the dressing the Whole Pantry App suggests simmering the orange and lemon juice and maple syrup and adding in the oil after.
I just mixed everything together like that and it tasted great…
You can arrange it nicely on a plate like I did for the photo but for the actual meal I just mixed it all together in a large bowl and let everyone sprinkle on their own mint, almonds and the dressing.
As you know, I’m all about quick, easy and delicious meals.
The beets just stain everything red so you’ll have a lovely pink and red dish.
But what’s not to love about that?