Beet and Fennel Salad
Jun 26th, 2008 | By admin | Category: Basil, Herbs, Recipes, SaladsTwo classic garden tastes combined with fresh herbs… mmm.
4 medium beets
1 fennel bulb
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh basil, 1 teaspoon minced fresh tarragon, or 1/2 teaspoon dried tarragon
Salt and black pepper to taste
Preheat the oven to 400 degrees F. Wash the beets well. Wrap them individually in foil and place them on a baking sheet or roasting pan. Cook for 45 to 90 minutes until done (a knife should easily pierce them). While they’re cooking, trim the fennel and chop it into 1/2- to 1-inch dice.
Remove the beets and plunge them into ice water to cool. Peel and cut them into pieces the same size as the fennel., then toss both with the remaining ingredients and serve immediately. If you plan to let the salad sit, hold out the lemon juice until the last minute (and don’t be surprised when the fennel turns red). Garnish with a bit of chopped fresh herb.
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