Fennel and Beet Salad

20. November 2006 Vegetables + Salads 0

Adapted from Mary’s Fish Camp

1 bulb fennel, sliced thinly
1 bunch red beets, rinsed, pat dry
shaved aged goat cheese
lemon juice
salt, pepper, olive oil

1. Preheat oven 350º. Wrap beets in aluminum foil and roast in the oven for about 1 1/2 hours. Set aside. When cool enough to handle, peel with a paring knife and slice in rounds.
2. Meanwhile, soak fennel in a bowl with lemon juice. This is to keep the fennel’s color.
3. When ready to serve, drain fennel and combine with beets, salt, pepper and olive oil. Using a peeler, shave off some goat cheese on top.

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