Beetroot, Fennel Bulb and Orange Recipe

Beetroot Fennel bulb and Orange Salad

This dish is a delicious and healthy combination of sweet and savory flavors. To make it, start by roasting sliced beetroots until they are tender and caramelized. While the beetroots are cooking, thinly slice a fennel bulb and separate the segments of an orange.

Once the beetroots are done, arrange them on a plate and top with the sliced fennel and orange segments. Drizzle with a dressing made from olive oil, salt and black pepper. Garnish with freshly chopped parsley.

This recipe is perfect for a light lunch or as a side dish to a main meal. The beetroots provide a rich source of antioxidants and the fennel and orange add a refreshing crunch. Give it a try and enjoy the burst of flavors!

Beetroot, another healthy root vegetable, contains betaine that protects the liver from inflammation and damage and is rich in antioxidants, which prevent oxidative damage to liver cells. Regular consumption of beetroot or beetroot juice can improve liver function and reduce the risk of liver disease.

Fennel bulb benefits for the liver

Fennel bulbs are not only a delicious ingredient in different culinary dishes, but they also have numerous health benefits. One of the most notable benefits of fennel bulbs is their ability to improve liver health. The liver is one of the most vital organs in the body, responsible for detoxification, metabolism, and many other important functions.

Fennel bulbs are rich in antioxidants, which help to protect liver cells from damage caused by harmful toxins. They also contain essential nutrients like fiber and potassium, which can help to regulate blood pressure and cholesterol levels, reducing the risk of liver disease.

Moreover, fennel bulbs are a natural diuretic, which means they can help to flush out excess toxins and fluids from the body, reducing the workload on the liver. Additionally, they contain compounds that can help to stimulate bile production, which is crucial for digestion and the breakdown of fats.

In conclusion, incorporating fennel bulbs into your diet can be an easy and delicious way to support liver health. So, the next time you’re at the grocery store, be sure to pick up some fresh fennel and experiment with incorporating it into your meals.

parsley recipes

Parsley for liver support

Parsley is not just a garnish for your meals, it can also offer some amazing health benefits. One of the benefits of parsley is that it can support your liver health. The liver is an important organ in our body that helps with detoxification and cleansing. It filters out toxins and other harmful substances from our bloodstream. Parsley contains a compound called flavonoid that can help support liver function and protect it from damage. Adding parsley to your diet can be a great way to promote liver health and keep your body functioning at its best. So, next time you see parsley on your plate, don’t just push it aside, embrace it for its amazing health benefits!

This dish is a delicious and healthy combination of sweet and savory flavors. To make it, start by roasting sliced beetroots until they are tender and caramelized. While the beetroots are cooking, thinly slice a fennel bulb and separate the segments of an orange.

Once the beetroots are done, arrange them on a plate and top with the sliced fennel and orange segments. Drizzle with a dressing made from olive oil, salt and black pepper. Garnish with freshly chopped parsley.

This recipe is perfect for a light lunch or as a side dish to a main meal. The beetroots provide a rich source of antioxidants and the fennel and orange add a refreshing crunch. Give it a try and enjoy the burst of flavors!

Ingredients

  • cooked beetroots
  • fennel bulb
  • oranges
  • bunch of fresh parsley
  • himalayan salt
  • black pepper
  • Extra Virgin Olive Oil

Method

To make it, start by roasting beetroots until they are tender and caramelized. While the beetroots are cooking, thinly slice a fennel bulb and separate the segments of an orange.

Once the beetroots are done, arrange them on a plate and top with the sliced fennel and orange segments. Drizzle with a dressing made from oil, salt and black pepper.

Garnish with freshly chopped parsley.

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