Adapted from Mary’s Fish Camp
1 bulb fennel, sliced thinly
1 bunch red beets, rinsed, pat dry
shaved aged goat cheese
salt, pepper, olive oil
1. Preheat oven 350Âº. 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.
Visit Mary’s Fish Camp