Beet and Fennel Salad

By June 23, 2021Recipes

By Great Day Gardens

1 bunch beets
1/2 c sunflower seeds
1 t cumin seed
1/2 t salt
1/2 t chili powder
1 bulb fennel
big pile of lettuce leaves
balsamic vinegar
olive oil
goat cheese
2 hard boiled eggs

1. Cut the tops and roots off the beets and boil until tender when pierced with a fork,
2. Mix together sunflower and cumin seeds, salt and chili powder with a little bit of oil so the mixture begins to clump together. Toast in a skillet over medium until you can begin to smell the sunflower seeds browning.
3. Plate your salad! ripped lettuce leaves on the bottom, Sliced fennel bulb and sliced beets in the middle, topped with clumps of goat cheese and hard boiled egg halves and toasted seeds. Drizzle on oil and vinegar to your liking and enjoy.