Beet Salad with Fennel & Mint

Ingredients

2
beets
1
fennel bulb
1 bunch
mint leaves
2
oranges or lemons
1⁄4 cup
balsamic vinegar
Yields:
servings

Instructions

Place beets in a pot, cover with an inch of water, and simmer. While beets are cooking, slice fennel very thin. Chiffonade (cut into small ribbons) the mint. Zest oranges/lemons and juice them into a bowl. When beets are cooked, drain and rinse under cold water. Peel skin off beets and chop into 1/4-inch thick quarter-rounds. Put all ingredients into a large bowl and mix well. Optional: Throw in some toasted walnuts, goat cheese or sheep feta and serve on farm-fresh lettuce.