Recipes / Fennel

Fennel & Beet Salad

1 medium fennel bulb with leaves
1 15-ounce can whole beets, cut in half (or equivalent fresh cooked beets)
1/4 cup minced parsley
1/4 cup chopped walnuts
1/4 cup balsamic vinegar
1/4 cup virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Chop fennel leaves. Reserve 1/4 cup and save the rest for another use. Slice fennel bulb thinly. Combine fennel, beets, 1/4 cup of fennel leaves, parsley, and nuts in a bowl. Toss gently and set aside. Combine remaining ingredients in a jar and shake to blend. Pour over vegetable mixture, cover, and chill.

Serves 8 to 12 as a side dish.

From www.cooks.com.

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