Beets with Honey and Fennel Salad

BeetsThe honey brings out the sweetness of the beets and the fennel keeps the sweetness in check, a beautiful combination!


4 medium-sized beets
1/2 cup fresh fennel, thinly sliced
1/4 cup sweet onion, thinly sliced
2-3 tablespoons honey
3 tablespoons rice vinegar
1/4 cup olive oil
Salt and pepper to taste


  • Preheat the oven to 400 degrees F. Trim the top and stems off the beets.
  • Place the beets in a small baking dish and add 1/4 inch of water. Cover with foil and roast for 35 to 50 minutes, or until the beets are tender. If you are using large beets, this could take longer.
  • Remove and let cool. The skin should peel off easily. Peel, slice and set aside.
  • In a medium size bowl, whisk together honey, vinegar, olive oil and salt and pepper.
  • Add fennel, onions and beets and toss to coat. Salt and pepper to taste.

I like to let this sit for at least an hour.

Serves four.

Pear, Cranberry & Blue Cheese Salad on Endives

ENDIVEEndives make a great alternative to crackers. They are shaped perfectly for holding filling, are low in calories and have a healthy dose of vitamin A and C. The walnuts, cabbage and cranberries up the nutritional ante of this snack.

1 teaspoon lemon juice
1 pear, peeled, cored and finely chopped
1/4 cup plain yogurt
2 tablespoons crumbled blue cheese
2 teaspoon honey
1 tablespoon apple cider vinegar
1/2 cup red cabbage, finely shredded
2 tablespoon walnuts, chopped
3 tablespoons dried cranberries
16 large leaves endive


  • Toss pears in with lemon juice and set aside.
  • Combine, yogurt, blue cheese, honey, and vinegar in a bowl; season with salt and pepper.
  • Add walnuts, pears, cabbage, and cranberries; toss well to coat.
  • Place a spoonful of salad on each endive leaf.

Makes 16.