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I came up with this colorful and delicious salad one day after harvesting all of these vegetables from my garden. You don’t have to use different varieties of beets, but I found that using a few different kinds created a vibrant plate. This time of year, I find myself looking forward to the cooler fall weather so that I can get back to my usual stew rotation. Varying up the salads keep me interested until the weather changes — and helps me use up all of that produce coming out of the garden!
I like using a mandoline to slice the raw veggies super thin, so that they can be coated well with the salad dressing. This is a nice tool to have around if you plan on making root veggie chips or any other time you need uniform slicing capability.
- Place all of the dressing ingredients in a small bowl and whisk to combine. Set aside.
- Slice the beets, cucumber, and fennel on the thinnest setting with a mandoline or very carefully with a knife.
- Place in a large bowl and toss with the dressing.