Warm Beet and Fennel Salad

This recipe creates truly medicinal food.

Fennel, bertram, and wine vinegar are the princes of a healthy digestive tract. Beets stand as the general in their army, working for the beauty of your skin, supported by a division of wild thyme soldiers, while galangal acts as a marshal, helping balance the work of the heart and circulatory system.

Simple and quick to prepare, this dish deserves a place on your dinner table, especially if you're addressing skin issues. 🌿

Ingredients:

• ½ large fennel bulb
• 3 medium cooked beets
• 4–6 garlic cloves
• Pinch of wild thyme powder
• Pinch of galangal
• Pinch of bertram
• Pinch of your favorite Hildegardian herb: summer savory, hyssop, basil, or parsley
• 1 tbsp wine vinegar
• Sunflower or coconut oil

Alternatively:
Instead of the individual spices and herbs, you may use a Hildegardian Universal Seasoning Mix with an additional pinch of wild thyme.

Instructions

1. Heat oil in a pan and sauté diced garlic until lightly golden.
2. Add the spices and herbs.
3. Toss in chopped fennel, cover, and cook 1–2 minutes until slightly tender but still crisp.
4. Add chopped beets and mix well.
5. Finish with 1 tbsp wine vinegar.

For detailed video instructions go to Hildegard's Way YouTube Channel.