Simple Beet and Fennel Salad

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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.

5.0 from 4 reviews
Simple Beet and Fennel Salad
Prep time
Total time
Serves: 3-4
  • For the dressing:
  • ½ cup of olive oil
  • 1 tablespoon apple cider vinegar
  • ½ lemon, juiced
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt

  • For the salad:
  • 4 beets, tops removed
  • 1 cucumber
  • 1 fennel bulb
  • Handful of parsley, chopped
  • Sprig of mint, chopped
  1. Place all of the dressing ingredients in a small bowl and whisk to combine. Set aside.
  2. Slice the beets, cucumber, and fennel on the thinnest setting with a mandoline or very carefully with a knife.
  3. Place in a large bowl and toss with the dressing.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Kay says

    I didn’t know you could eat beets raw! I’ve been roasting the gold ones for about a year but today I ended up with the red ones in my food box and had no idea what to do with them. Thanks for this!

    • Mickey says

      Kay, yes they are delicious raw! Good luck!


    • Tracy says

      I spiralize my golden beets and make a Thai dressing from Against all Grain website. So good.

  • Nick says

    By far my favorite recipe thus far. I am on week 2 and never having used fennel before, I am in love! Thanks yo!

    • Mickey Trescott says

      Thanks for the feedback! I am a fennel lover as well 🙂

  • Milly says

    Hi Mickey,
    Just been listening to your hashimoto seminar which I loved. Now using your recipes which are amazing. I have made a couple of your recipes but I’m wondering if you could put a link to a “it goes well with” from your recipes. Thanks

    • Mickey Trescott says

      Hi Milly! Thanks for the suggestion.

  • […] Beet and Fennel Salad from Autoimmune […]

  • Rachel says

    I made this delicious dish this evening, and it’s the first salad I’ve had since starting AIP that didn’t make me long to add nuts/tomatoes/cheese/etc. It’s so good that I am certain I’ll be making it even after I’m able (hopefully) to eat AIP-restricted foods again. Thank you so much!

  • Jay says

    I wanted to know if you can use aryuvedic ghee in your receipes

    • Angie Alt says

      Hi Jay-
      We do not use any form of ghee in our recipes, because we concentrate on AIP elimination phase compliant recipes on our site. Ghee is eliminated initially (w/ some folks eventually successfully reintroducing it).

    • Mickey Trescott says

      Hi Jay, ghee is not included in the elimination diet but if you’ve reintroduced it and it works for you, you can use it as a solid cooking fat in any recipe you like.

  • Kari says

    I just made this salad today with ingredients from the farmers market. It was sooooooo good! The flavors blended perfectly with nothing overpowering the other. I will be adding this to our rotation. <3

  • Kerry says

    I have noticed that I get a sore throat from eating raw beets, and have read a few articles that indicate some individuals can have allergic reactions to raw beet. Would cooking and cooling the beets before using work as well in this recipe? How would you recommend cooking if so?

    • Mickey Trescott says

      Hey Kerry! You can certainly roast them first, I would cook wrapped in foil at 400 for about 45 minutes. I do think if you continue to have a reaction to them both cooked or raw, you should avoid them. Hope it helps!

      • Kerry says

        Thanks Mickey! I tried it out and really loved the salad. I had no reaction in my throat either.

  • Evelyn in Taipei says

    I shreaded the one beet by hand and added shreaded carrots and shreaded cucumber. Only a medium bowl, I mixed grain mustard, yellow mustard, sesami oil, and fennel powder with 1 Tblspoon of Apple Cider Vinegar, and stevia honey 50/50 1 Tbsn and then added black pepper garlic powder and it was delicious with the raw beet, carrot, and cucumber salad. I will add a pinch of lemon zest or little 1/4th tsp of lemon next time. It was really a great inspiration to use the beets to a last minute salad. Thank you! Very yummy!

    • Mickey Trescott says

      Yum! Thanks for sharing your modifications, Evelyn!

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