Fennel & Beet Mint Salad Recipe
Yield: 1 1/3 cups
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- 1 beet, peeled and grated
- 1 bulb fennel, grated or finely sliced with a mandolin
- 1 sprig mint, leaves cut in chiffonade
- Juice from half an orange
Instructions for Adults
Assist with supervision of safe knife handling.
Instructions for Kids
While an adult supervises, use a box grater to grate the beet and
Tear mint leaves into tiny pieces.
Toss all the ingredients together in a medium bowl.
Squeeze orange juice on top and toss again.
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