Roasted Beet and Fennel Salad

Servings: 4 | Serving size: about one cup

Cooking Time: 90 Minutes

This recipe can easily be multiplied and keeps well for about 72 hours in the refrigerator.

Ingredients

• 2 large beets
• 2 bulbs fresh fennel (about 1 lb.)
• 1 tsp olive oil
• 1/4 tsp salt
• fresh ground black pepper
• 1/2 tsp ground cumin
• 1 ounce feta cheese (crumbled)

Preheat the oven to 375°F.

Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil.

Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.)

Remove the leafy ends from the fennel and any stalk that appear too tough. Slice very thinly.

Place the olive oil in a small skillet over medium heat. Add the sliced fennel and cook, stirring occasionally, for about 15 minutes. Remove and let cool.

Remove the beets from the aluminum foil. The skins will slip off easily after roasting. After they are skinned cut into 1/2 inch cubes.

Mix together the beets, sautéed fennel, salt, black pepper, ground cumin, and crumbled feta. Chill well before serving.