Easy Citrus Beet Salad

These days, I have less and less desire to cook dinner. With the sunshine beckoning me to head outside, soak up some of its vitamin D-liciousness and play with my babies, it's harder and harder to justify making a complicated recipe that takes all night and requires turning the oven on. Luckily, the seasonal produce lends such freshness and flavor that many nights my home {un}cooking is warmly received by the whole family. Especially when it looks almost too good to eat. I mean, check out the beauty that is this Raw Citrus Beet Salad. Thinly sliced ruby beets mingling with bright citrus and a touch of mint make you think you're biting into summer with every crisp and delicious mouthful. 

Crank up the flavor, not the oven, with this crisp and juicy raw citrus beet salad.

Crank up the flavor, not the oven, with this crisp and juicy raw citrus beet salad.

I think eating with your eyes first makes the meal that much tastier, each bite that much more satisfying and each minute spent sharing your day over such beautiful food that much more special and memorable. 

Easy Citrus Beet Salad

2-3 beets {get creative and try a mix of chioggia beets, golden beets and ruby red beets}

1 valencia orange {a blood orange would be beautiful here!}

1/4 bulb of fennel 

1 tbsp fresh mint

juice from a meyer lemon {about 2 tbsp}

2 tsp extra virgin olive oil

S&P

Directions:

1. Wash and dry all produce

2. Slice the beets thin with a mandolin or very sharp knife

3. Slice oranges into rounds {remove any seeds}

4. Thinly slice the fennel

5. Julienne the mint

6. Layer beets and oranges in your serving dish. Add fennel. 

7. Dress with lemon vinaigrette {recipe to follow}

8. Sprinkle with fresh mint

9. Let marinate in fridge for at least 10-15 minutes to let flavors mingle

10. Enjoy!

Dressing:

Mix together lemon juice and olive oil. Add fresh cracked pepper and salt to your liking.