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Beet and Fennel Salad

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Beet and Fennel Salad

Shared by basketeer Amy Tharp Nylund from How to Cook  Everything by Mark Bittman

  • 4 medium beets (or 8 small)
  • 1 fennel bulb
  • 2 T olive oil
  • 1 T freshly squeezed lemon juice
  • 1 T minced fresh basil
  • salt and pepper to taste

Preheat the oven to 400°F. Wash beets well, then wrap individually in  foil and bake, on a baking sheet, for 45 to 90 minutes (depending on size) until a thin bladed knife easily pierces one. While they are  cooking, trim the fennel and chop it into 1/2 to 1-inch dice.

Remove the beets from oven and plunge them into ice water until cool.  Peel them and cut them into the same size dice as the fennel. Toss the beets, fennel, and remaining ingredients together and serve immediately.

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