Beet and fennel salad
Beet and fennel salad
Rating: (1 rated)
Recipe Yield: Total time: 50 minutes | Serves 6 to 8
2 tablespoons shallots, finely chopped 1 clove garlic, finely minced 1 tablespoon lemon zest (1 to 2 lemons) 5 tablespoons lemon juice, freshly squeezed 2 tablespoons agave syrup or honey (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 cup extra-virgin olive oil

Step 1 In a medium bowl, whisk together the shallots, garlic, lemon zest, lemon juice, agave syrup, salt and pepper, then slowly whisk in the olive oil to emulsify. (You can also use a small food processor to make this dressing by putting all ingredients into the processor and blending until emulsifed.) This makes a generous cup of of salad dressing, which will keep, refrigerated in an airtight container, up to 3 days.

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