July 4, 2016 by dgarnett2013
Fennel and Beetroot salad: DG
- Baby fennel
- Baby beets (any varieties, but chioggia is particularly pretty)
- 1 lemon
- Sea salt & pepper
- Extra virgin olive oil
Using a mandolin, shave the fennel and beets horizontally as thinly as possible.
Arrange on a plate and add some fennel fronds.
Sprinkle with salt and a little squeeze of lemon. Drizzle with extra virgin olive oil and grind a little pepper over. Let the flavours mingle for 10 mins before serving.
Early July bounty.