Ingredients

• 1 bulb fennel - trimmed, halved, and very thinly sliced
• 2 cups cooked beets, diced
• 3 green onions, thinly sliced
• 1 tablespoon fresh lemon juice
• olive oil, or to taste
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon lemon zest (optional)
• salt and ground black pepper to taste

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Instructions

1. Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.