Beetroots and fennel salad

Red beetroots and fennel salad

This is a no cook and only chop salad. Unless you’re cooking the beetroots yourself, that is. Quick, easy, healthy and simply delicious. I always like adding nuts to salads; they give it texture and some extra depth of flavour. If you can’t get your hands on some fennel, use a tablespoon of chopped fresh tarragon for that lovely anissy flavour. And you can crumble some good feta to go with it. Feta and beetroots are a match made in culinary heaven! For this version I’m keeping it dairy-free.


For 2 persons or for 4 as a side dish

  • 2 cooked red beetroots
  • 1 fennel, washed, hard inside removed
  • 1 handful flat parsley leaves
  • 2 tablespoons crushed walnuts
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper


  1. Cut the beetroots into small pieces.
  2. Thinly slice the fennel.
  3. Roughly chop de parsley.
  4. Combine all the ingredients in a salad bowl and season to taste with salt and pepper.

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