Cauliflower Fried Rice
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More Than Our Story
Fennel, Beet and Belgian Endive Salad
Table of Contents
Inspiration
Unique, refreshing and unbelievably tasty, this salad is more than a crowd pleaser, it’s full of cancer-fighting ingredients. Perfect as an accompaniment or able to shine as the star, try this one today.
Ingredients
Candied Pecans
- 1 cup raw pecan halves
- Honey or pure maple syrup (plant-based alternative)
- 1 teaspoon ground cinnamon
- Pinch of salt
Boiled Beets
- 2-3 medium sized beets, peeled, cubed
- 2 tablespoons lemon juice or vinegar
TIME SAVER:
If you're short on time - the beets and candied pecans can be purchased prepared.
Salad
- 2 belgian endives, finely sliced
- 1 large ruby red grapefruit, peeled, segmented, pith removed
- ⅓ cup Persian lime infused oil, or substitute with ⅓ cup olive oil with juice of 1 lime
- 1-2 fennel bulbs, ends removed, roots shaved into rings (thin as you can get – look for a mandoline), fronds trimmed and set aside
- 1-2 sprigs of mint
- 1 teaspoon sea salt
- 3-4 fresh fig, quartered
- Bee pollen for finishing
PLANT-BASED OPTION:
If you’re looking for a vegan salad, simply remove the bee pollen and use maple syrup for the candied pecans instead of honey.
CANCER FIGHTING FACTS:
Grapefruits: Lycopene is found in pink and red grapefruits, it is the plant-based antioxidant that gives pink and red fruits their color. It is linked to numerous health benefits ranging from heart health, to protection against sunburns and certain types of cancers, including cancers of the lung, stomach, prostate, colon, mouth, throat and esophagus.
Figs: Also rich in antioxidants, figs can boost your immune system and help protect against certain types of cancer.
Preparations
Candied Pecans
- Combine all ingredients in a large bowl and stir gently until coated evenly.
- Line a baking sheet with parchment paper. Spread the pecans in a single layer and bake uncovered at 325°F degrees for 20 minutes, stirring once.
- Remove from the oven, set aside to cool.
- Can also be made ahead and stored in an airtight container for up to 2 weeks.
Boiled Beets
- Place the beets in a large saucepan, add water to cover.
- Add the lemon juice or vinegar.
- Bring to a boil, then reduce heat and simmer until tender, about 45 minutes to 1 hour.
- Place the saucepan under cold running water. Rinse until beets can be handled.
- Peeled beets and set aside.
Salad
- Portion oil into three equal parts.
- Toss shaved Belgian endives in one portion of the oil, and place pile in middle of plates.
- Toss fennel in one portion of the oil and spread over the endive.
- Toss fennel fronds in the final portion of the oil and top salad.
- Add grapefruits, pecans, figs.
- Garnish with mint and sprinkle with bee pollen.
Tips
- Any fruit and nuts can work with this salad, try blueberries and pistachio, or strawberries and walnuts.
- Beets can be purchased pre-cooked and peeled for an easy, time saving hack.
Any fruit and nut combination can work with this salad so get creative. Try blueberries and pistachio, strawberries and walnuts, or a whole bunch of your favorites!
SOURCES
- Food and Cancer Risk, Approved by the Cancer.Net Editorial Board, 05/2019
Daniel
Daniel is an extremely curious person, a wealth of random knowledge and facts. Extremely passionate about a vast array of interests ranging from health to history, science to athletics, everything culinary and the list goes on. Trust us, you would want to be on his team for Trivial Pursuit.
Daniel is also years into his battle with brain cancer. He experienced a seizure while on a Zoom call at work in late 2020 and quite literally, his life changed within minutes. After his operation he started to talk about his story but had always known it was more than just him. From then, More Than Our Story became a PROJECT that has evolved into the starting point it is today.
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