Fennel and Beet Salad

[Guest guest]

* Exported from MasterCook *

 

Fennel and Beet Salad

 

Recipe By :World Wide Recipes

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb beets (about 4 medium) -- (450 g)

1 large fennel (anise) bulb, trimmed and chopped -- into

1/2-inch (1 cm) pieces

2 Tbs chopped fresh herbs such as basil,

tarragon, or chives -- (30 ml)

2 Tbs extra-virgin olive oil -- (30 ml)

1 Tb lemon juice -- (15 ml)

Salt and freshly ground pepper -- to taste

 

Wrap the beets in aluminum foil and roast them in a 400F (200C) oven until

tender, 45 minutes to 1 hour. Remove the beets from the foil and plunge

into ice water. When cool, peel and cut into 1/2-inch (1 cm) dice. Toss

the beets, chopped fennel, and remaining ingredients together and serve

immediately. Serves 4 to 6.

 

Source:

" World Wide Recipes "

S(Formatted for MC6):

" Robin Demers, July 2002 "