• 2medium beets, roasted peeled, halved and cut in thin half-moons
  • 1 medium fennel bulb trimmed, quartered, cored and sliced very thin across the grain
  • 1navel orange, peeled, pith cut away, and cut in thin rounds or sections
  • 2tablespoons chopped fresh mint
  • 1tablespoon chopped cilantro
  • 2tablespoons lemon or lime juice
  • ½teaspoon lightly toasted cumin seeds, crushed
  • Salt to taste
  • 1small garlic clove, puréed (optional)
  • ¼cup extra-virgin olive oil





  1. Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
  2. Whisk together lemon or lime juice, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.