Good for your Thighs 4th of July Beet Salad

The name says it all!

RECIPE:

Serves 2

1 bunch baby beets (red and golden)

1/2 red onion – thinly sliced

1 fennel bulb – halved, stem removed, thinly sliced

1 lemon – zested

1/2 lemon – juiced

1/4 tsp salt

1/4 tsp white pepper

2 oz goat’s cheese

DIRECTIONS:

Begin by trimming the stalks from the beets and cook them in boiling salted water until tender, 20-30 minutes approx. While the beets are boiling, add the sliced red onion and fennel to an ice bath. This will crisp them up and add a beautiful crunchiness to the salad. Once beets are cooked, drain well and peel skins under running cold water. Cut into quarters and chill in the fridge until cool. When cooled, drain onion & fennel and pat dry with a kitchen towel.

To assemble salad simply mix all the components together. Taste and season.

Happy 4th!