Red Potato and Fennel Salad with Beets

Votes: 1
Rating: 5
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Prep Time15minutes
Cook Time20minutes
Passive Time
There is no Nutrition Label for this recipe yet.

Anyone that likes the taste of licorice should definitely like fennel. And, notable it is one of the world’s healthiest foods and is good source of Vitamin C, fiber, potassium, calcium,  magnesium, iron and niacin.

I am usually not a fan of beets but together with the seasonings, fennel and potato they really were delicious.



Boiled Red Potatoes


  • 4 red potatoes


  1. Boil potatoes until soft, then drain and slice.

Fennel Salad


  • 20 oz fennel
  • 1 Tbl Earth Balance Margarine
  • 1 Tbl low sodium tamari
  • 2 cup fresh spinach
  • 1 beet sliced
  • 1 can artichoke hearts
  • 2 cup grape tomatoes
  • 1/2 cup black olives


  1. Preheat oven to 400
  2. Shave the fennel in a food processor. Then split in half for two approximately 10 oz. portions.
  3. For the first half, sautée in 1 Tbl. Earth Balance, then topp with 1 Tbl. Tamari.
  4. For the second half bake in the oven at 400 for 5-10 minutes or until slightly browned.
  5. Toss beets, spinach, artichoke hearts, tomatoes, olives, in a salad bowl.
  6. Blend the baked and sautéed fennel together. Combine with salad and top with dressing.

Salad Dressing


  • 1 pkg Tofutti Vegan Sour Cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbl champagne vinegar


  1. Whisk all ingredients until combined

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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