The fennel beets are a super quick side dish with no preparation difficulties. Ideal to accompany main courses of meat, fish, or fresh cheeses. For the recipe, I used red beets, already cooked and boiled, which are available vacuum-packed. If you prefer, you can use those that are baked or cook them yourself, in this case, more minutes will be required for preparation.
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 1 person
- Cooking methods: No cooking
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 7 oz red beets, cooked, boiled
- 1 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar (or wine, optional)
- to taste wild fennel
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Spoon
- Teaspoon
- Salad bowl
Steps
To prepare the fennel beets…
Take the red beets, cooked and boiled, cut them into slices or cubes according to your taste.
Place the beets in a salad bowl or on a plate, season them with the extra virgin olive oil, apple cider or wine vinegar (or even lemon juice), wild fennel, salt, and pepper.
Stir and serve the beets cold or at room temperature as an accompaniment to your main course.
