Ruby Fennel Salad

From Vibrant Living, by Natalie Cederquist & James Levin


1 large raw beet, coarsely chopped

1 Fennel raw bulb, coarsely chopped

1 cup celery, coarsely chopped

1 cup seedless grapes, cut in half

1/4 cup fresh lemon juice


1. Grate the first 3 items in a food processor

2. Transfer to a bowl and stir in grapes and lemon juice. Toss until evenly coated.

Suggestion for serving: spread on a romaine or wide leaf lettuce with a sprig of fennel on top