Menu
CORPORATE CHILLOUT
  • Home
  • Wellbeing Programs
    • Our Trainers
      • Nutritionist - Lindy Cook
      • Mindfulness & Yoga Teacher - Lisa Moor
      • Yoga Teacher - Kate Cahill
      • Counsellor - Sally Sant
    • FAQ
    • Nutrition Talks
      • Why Quit Sugar
      • Busting Food Myths
      • Plant Based Diet - The Low Down
      • Brain Food
      • Detox for Mind & Body Workshop
      • Heart Health
      • Fatigue Workshop
      • Superfoods for Health Cooking Workshop
      • Nutrition for Life Workshop
      • Men's Health Workshop
      • Sleep & Stress Workshop
      • Lunch Box Legends - How to Pack A Nutritious & Zero Waste Lunch
    • Yoga Workshops
      • Bite Size Yoga & Nutrition Workshop
    • Meditation & Mindfulness Workshops
    • Personal Sustainability Workshop
    • Tai Chi and Qigong
    • School Programs
  • EAP Service
  • Our Clients
  • Blog
  • Recipes
    • Breakfasts
      • Morning Buckwheat
      • Rice Porridge with Apples
      • Chia and Apple Porridge
      • Scrambled Eggs & Greens
    • Herbal Teas
    • Green Smoothies
    • Mango and Raspberry Smoothie
    • Green Smoothie Sunrise
    • Lee Holmes' Green Renewal Juice
    • Emma Sutherland's Power Smoothie
    • Green 'Zing' Smoothie
    • Salads
      • Beet Salad with Fennel and Mint
      • Big Summer Salad Mix
      • Crunchy Walnut Coleslaw
      • Easy Asian Quinoa Slaw
      • Grated Daikon Salad
      • Quinoa Salad
      • Tricolour Salad with Creamy Raspberry Dressing
    • Soup
    • Leafy Greens
      • Rainbow Stir Fry
      • Apple Choy Slaw
      • Steamed Kale
      • Swiss Chard and Tofu
      • Basic Blanched Greens
      • Bok Choy Stir Fry
    • Sea Vegetables
      • Nori Ginger Scramble
      • Quick Nori Soup
      • Seaweed Salad
    • Other Vegetables
      • Stewed Eggplant
      • Aloo Gobi
      • Zesty Par Boiled Asparagus
    • Grains
      • Brown Basmati Pilaf
      • Spring Out Quinoa
      • Sunny Buckwheat
      • Very Russian Buckwheat
    • Tofu & Tempeh
      • Marinated Baked Tofu
      • Tasty Tempeh Sandwich
      • Tempeh Reuben Sandwich
    • Lentil Burgers
    • Savoury Snacks
      • Ball-o-Nuts
      • Best Ever Zucchini Hummus
      • Mixed Spicy Nuts
      • Veggie Muffins
    • Desserts
      • Chocolate Chia Seed Pudding
      • Coconut Date Cookies
      • Creamy Fruit Pudding
      • Hot Cross Muffins
      • Melon, Avocado & Figs
      • Rice Pudding
      • Raw Xmas (or anytime) Pudding
      • Raw Cacao Slice
      • Raw Protein Bliss Balls
    • Sauces & Dressings
      • Cashew Cream - Sweet or Sour
      • Spinach Pesto
      • Vegan Caeser Dressing
  • Contact Us
  • Home
  • Wellbeing Programs
    • Our Trainers
      • Nutritionist - Lindy Cook
      • Mindfulness & Yoga Teacher - Lisa Moor
      • Yoga Teacher - Kate Cahill
      • Counsellor - Sally Sant
    • FAQ
    • Nutrition Talks
      • Why Quit Sugar
      • Busting Food Myths
      • Plant Based Diet - The Low Down
      • Brain Food
      • Detox for Mind & Body Workshop
      • Heart Health
      • Fatigue Workshop
      • Superfoods for Health Cooking Workshop
      • Nutrition for Life Workshop
      • Men's Health Workshop
      • Sleep & Stress Workshop
      • Lunch Box Legends - How to Pack A Nutritious & Zero Waste Lunch
    • Yoga Workshops
      • Bite Size Yoga & Nutrition Workshop
    • Meditation & Mindfulness Workshops
    • Personal Sustainability Workshop
    • Tai Chi and Qigong
    • School Programs
  • EAP Service
  • Our Clients
  • Blog
  • Recipes
    • Breakfasts
      • Morning Buckwheat
      • Rice Porridge with Apples
      • Chia and Apple Porridge
      • Scrambled Eggs & Greens
    • Herbal Teas
    • Green Smoothies
    • Mango and Raspberry Smoothie
    • Green Smoothie Sunrise
    • Lee Holmes' Green Renewal Juice
    • Emma Sutherland's Power Smoothie
    • Green 'Zing' Smoothie
    • Salads
      • Beet Salad with Fennel and Mint
      • Big Summer Salad Mix
      • Crunchy Walnut Coleslaw
      • Easy Asian Quinoa Slaw
      • Grated Daikon Salad
      • Quinoa Salad
      • Tricolour Salad with Creamy Raspberry Dressing
    • Soup
    • Leafy Greens
      • Rainbow Stir Fry
      • Apple Choy Slaw
      • Steamed Kale
      • Swiss Chard and Tofu
      • Basic Blanched Greens
      • Bok Choy Stir Fry
    • Sea Vegetables
      • Nori Ginger Scramble
      • Quick Nori Soup
      • Seaweed Salad
    • Other Vegetables
      • Stewed Eggplant
      • Aloo Gobi
      • Zesty Par Boiled Asparagus
    • Grains
      • Brown Basmati Pilaf
      • Spring Out Quinoa
      • Sunny Buckwheat
      • Very Russian Buckwheat
    • Tofu & Tempeh
      • Marinated Baked Tofu
      • Tasty Tempeh Sandwich
      • Tempeh Reuben Sandwich
    • Lentil Burgers
    • Savoury Snacks
      • Ball-o-Nuts
      • Best Ever Zucchini Hummus
      • Mixed Spicy Nuts
      • Veggie Muffins
    • Desserts
      • Chocolate Chia Seed Pudding
      • Coconut Date Cookies
      • Creamy Fruit Pudding
      • Hot Cross Muffins
      • Melon, Avocado & Figs
      • Rice Pudding
      • Raw Xmas (or anytime) Pudding
      • Raw Cacao Slice
      • Raw Protein Bliss Balls
    • Sauces & Dressings
      • Cashew Cream - Sweet or Sour
      • Spinach Pesto
      • Vegan Caeser Dressing
  • Contact Us

Beet Salad with Fennel & Mint 

Prep:  20 minutes

Cooking time: 30 minutes

Yields: 6 people

Ingredients: 

2 beets
1 small fennel bulb
1 bunch mint leaves
2 oranges
1/4 cup balsamic vinegar

Directions: 
  1. Place beets in a pot, cover with 1 inch with water and boil for 20-30 minutes, until a fork pierces easily through the middle of each beet.
  2. While beets are cooking, wash fennel and slice very thin.
  3. Chiffonade mint (chop into thin ribbons).
  4. Zest oranges and juice them into a bowl.
  5. When beets are cooked, drain them in the sink and rinse under cold water.
  6. Peel the skin off beets with hands and chop beets into1/4-inch thick, quarter rounds.
  7. Add all ingredients into a large bowl and mix well.


    Need some chill vibes in your workplace? Contact us here.

Submit
Picture