Cleansing Beet/Apple/Fennel salad
Recipe type: Salad
Cuisine: Food is medicine
Prep time: 
Total time: 
Serves: 4 servings
  • 1 whole raw beet, peeled
  • 1 green apple, cored
  • ½ fennel bulb
  • Juice of 1 lemon plus ¼ tsp. lemon zest
  • Equal amount of olive oil as lemon juice
  • Two pinches sea salt
  1. Cut the beet, apple and fennel into sizes that fit into the feed tube on food processor.
  2. Use the "shredding disc" or "grating disc" in a food processor
  3. Shred the beet, apple and fennel
  4. Place into a mixing bowl
  5. With a zester, peel ¼ tsp of zest before you squeeze the lemon for juice
  6. Juice the lemon and add an equal amount of olive oil to the lemon juice
  7. Add a couple of pinches of sea salt and whisk the olive oil and lemon
  8. Toss the dressing into the salad
Recipe by Andrea Beaman at