A fresh and light dish perfect to include in our diet. The fennel and beetroot salad that offers us is a vegan recipe full of flavor. The dressing for this beetroot salad is a vegan sour cream that you can also use to flavor other dishes, such as vegetarian lettuce tacos.
Ingredients to make Fennel and Beetroot Salad:
• 1 unit of fennel bulb
• 1 pinch of salt
• 1 jet of olive oil
• 1 unit of cooked beetroot
• 1 unit of onion
• 1 unit of soy yogurt
• 1 tablespoon lemon juice
• 2 tablespoons of vegetable cream
• 1 pinch of nebula or onion seeds
• 1 unit of onion bulb
How to make Fennel and Beetroot Salad:
To start preparing this light salad with beets, we start by cutting the fennel bulb into very thin strips. Divide into two equal parts and reserve on the plates where you are going to serve the salad. Next, cut the beet into cubes and spread over the fennel strips on each of the plates.
Also cut the onion bulb into very fine feathers and distribute on the plates with the fennel and beetroot salad.
Tip: You should leave the onion bulb in salt for half an hour before preparing it.
Cut the spring onion leaves into small pieces and spread over the salad. Spread a thin thread of oil on each plate along with a pinch of salt. To make the sour cream that we will use as a sauce for the salad, mix the yogurt with the cream and lemon juice well. Bathe the dishes that we have been preparing with this sauce.
Finally, sprinkle on the lightly toasted seeds and bon appetite! The fennel and beetroot salad is a light and very easy dish to prepare, perfect to return to the healthy diet of the beginning of the year and if you like beetroot you can also try the vegan beetroot salad.
