This was not meant to be a blog posting. It was meant to be a quick and simple salad for me to grab and take to work. It turned out so well that I just had to share it with you all.
The lettuce comes from my friend’s garden and it is amazingly tender. It isn’t a head lettuce, but a loose leaf. I recommend something like it or even a butter lettuce over a romaine or red leaf. You want the lettuce to be understated. Iceberg is just a waste of money unless you feel like paying for water with some fiber in it.
The beets and the Fennel come from my CSA box and the organic orange was a grocery store item that I bought to enjoy the beets with. Seattle isn’t exactly citrus country ;-)
If I had had some sultanas they would have made an appearance as well. I added some sprouted almonds on top, but that was after I took the photo, and after I tossed it around so it wasn’t as picture perfect. You don’t have to sprout the almonds, slivered almonds would have been perfect as well. The reason mine are sprouted is because I have done a teeny bit of research into sprouting nuts and seeds, and for many of them the nutrients become more available to our systems if they are sprouted first. Plus the sprouted almonds almost taste roasted to me. They give off an extra “almond-y” flavor that I really enjoy! I soaked them for a few hours (rinsing a few times), sprouted them between wet towels for about 12 hours, and then dehydrated them until they were crispy. I keep a jar of them in my fridge for such an occasion. I just finished eating it, and it was delicious!
Beet, Orange, and Fennel Salad
Ingredients:
- 1.5 C. Beets
- 3 C. Lettuce Leaves
- 1 Navel Orange
- 1/4 C. Fennel (1/2 a small bulb)
- 3 T. White Wine Vinegar
- 1/4 C. Sprouted & Dehydrated Almonds
Method:
- Roast or steam your beets until tender, let cool and then cut into small slices.
- Peel and slice the orange into bite sized pieces
- Roughly chop or slice the fennel.
- In a large bowl lightly toss all of the ingredients together.
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