Another week and another bunch of veggies to make meals out of, this weeks recipe includes four veggies from this week’s CSA, and one from last week.
- 1 bunch beets
- 2 bunch parsley
- 1 bunch radish
- 2 fennel
- 1 bunch parsley root
- 1/4 cup EVOO
- juice of one orange
- juice of one lime
- salt to taste
Remove stems from root veggies, discard or save for another use.
Finely chop all root veggies. Finely Chop entire parsley and entire fennel, the stems of parsley hold a lot of flavor and are often overlooked, don’t let it go to waste.
Toss veggies in olive oil and orange juice and lime juice, add salt to taste.
I like to let this salad sit in the fridge at least one hour to let all the flavors meld, Enjoy!