Vegan Beet & Orange Salad

Tomorrow, I’m going to the fabulous Fibre Feis in West Cork so time to whip up some pot luck yumminess. I invented this simple salad with some of my favourite flavours. It is easy to make ahead of time and refrigerate until ready to serve. The lack of dairy in the recipe also means it travels well, like in a car to West Cork for instance.

Vegan Beet & Orange Salad

Vegan Beet & Orange Salad

juice from 2 limes
1 tablespoon pure maple syrup
pinch of salt
500 grams roast beets, cut into slices
300 grams mandarin orange segments from a tincan
1/4 cup fresh fennel shavings
1/4 cup of fresh dill, chopped coarsely

1. In a medium bowl, whisk together the lime juice, maple syrup, and salt.

2. Stir in the beet slices and orange segments. Toss with the fresh fennel shavings and dill.

3. Chill before serving.


I think one nice alternative for the recipe would be to add fennel shavings to it.


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