Beet and Fennel Salad

November 23, 2015

1 bunch of beets

1 or 2 fennel bulbs, thinly sliced

Pecans or roasted pine nuts, chopped

1 tsp dijon mustard

¼ cup extra virgin olive oil

2-3 tbsp balsamic vinegar

Salt and pepper to taste 

 

Cook beets (leave skin on, cut off leaves, but keep the root tip and an inch of stems attached).  Steam or boil for 30 min.  The beets are done when they are tender when pierced.  Cooked beets will peel easily, just allow them to cool for a few minutes, chop off the remaining stem and use your thumbs to slip the skin right off.  Slice or chop the beets into bite-sized pieces.  Mix the mustard, oil, vinegar, salt and pepper together to make the dressing.  Stir together the beets, fennel, nuts and dressing.  Refrigerate and serve chilled.

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