Beet, Fennel and Arugula Salad with Chili Lime Dressing


This recipe for arugula salad is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Tina Coopman. To qualify, the recipe includes Coconut Milk Yogurt by So Delicious Dairy Free.

Beet, Fennel and Arugula Salad with Chili Lime Dressing

Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post:

Special Diet Notes & Options: Arugula Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.

Beet, Fennel and Arugula Salad with Chili Lime Dressing
Prep time
Total time
Serves: 4
Arugula Salad:
  • 2 medium beets, roughly the size of baseballs
  • ½ medium size head of fennel
  • 2 large green onions, sliced
  • ¼ cup lightly packed cilantro, chopped
  • 2 cups arugula
  • ½ cup slivered almonds, roasted if desired
  • 4 lime wedges, optional
  1. Using a food processor with shredder blade attached, shred beets and fennel. You can use a handheld grater but beets get messy!
  2. Combine ingredients for dressing in a separate bowl.
  3. Mix beets, fennel, cilantro, green onions and salad dressing together.
  4. Serve on a bed of arugula and top with almonds.
  5. Garnish with a wedge of lime, optional.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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