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.
|
