This is BOGO week (July 19-23) and we’ve heard FENNEL essential oil will be ONE of the FREEBIES this week. If you have your own personal wholesale account, keep an eye out. If you do not yet have a personal account, you can get started here or purchase retail here. Either way, when you buy you’ll also get a welcome kit from me!

Click to find our more about how to order and make the MOST of BOGO WEEK or keep reading to learn how you can make my favorite BEET salad with FENNEL.

This recipe was inspired from a dish I learned at a community college cooking class where I volunteered. When our kids were little I longed for nights out, but I didn’t have a budget to take classes. SO… I volunteered at the community college where I could attend classes for FREE. Only catch… I had to prep and do A LOT of dishes. But, I basically have a PhD in doing dishes (haha) so it’s all good!

Over the years, I’ve tweaked the recipe AND recently incorporated essential oils into the dish.

For this salad, I use 6-8 beets depending on the size of the beets. Note when purchasing, bigger doesn’t always mean better. Sometimes the larger beets have been allowed to grow too long and you may find the centers a bit woody. Also, I try to find different beet varieties for color and flavor. For this recipe I used sugar beets and the more common dark red beets.

Before making the salad you’ll want to boil (or roast) the beets until tender. You’ll know they’re done when a fork punctures the beet easily. The boil time should take about 25 minutes.

When they’re done cooking, drain off the water and run cold water over the beets. The skin will easily peel off when rubbed. Remove all the skin and dice the beets into small cubes.

{Side Note: The water from boiling beets makes a very nice natural dye. Keep an eye out for some natural tie dye projects I’m working on.}

This salad keeps very well and is so flavorful! It’s great fresh and great the next day. Today I enjoyed it with my lunch of Avocado Toast. Check out the pics!