- 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
- 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.