A fresh and hearty salad perfect for make-ahead lunches.
Skill Level: Beginner. Serving Size: 1 cup raw/dressed.
Course Salad
Total Time 30 minutes
Servings 6
Calories 200kcal


  • 4 beets, cooked, peeled, and julienned
  • 1 medium cucumber, julienned or diced
  • 1 fennel bulb, julienned
  • 1/2 cup fresh parsley, chopped
  • 3 sprigs mint, chopped
  • 2 T. apple cider vinegar
  • 1/2 cup olive oil
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • Sea salt and pepper


  • Combine all ingredients together in a large mixing bowl, making sure vegetables are evenly coated with herbs and dressing. For best results, make in advance to allow the flavors to blend and deepen. Allow to marinate/rest in the refrigerator for a minimum of 20 minutes or up to 24 hours. 
  • Enjoy mixture over a bed of greens or enjoy as is.


Nutrition Information: Integrate seasonal and local vegetables if possible! Gluten-free, dairy free, nut free.
Calories: 200, Fat: 19g, Protein: 2g, Carbohydrates: 9g, Fiber: 3g, Added Sugar: 0g, Sodium: 230mg