SERVINGS | PREP TIME 30 MINUTES | COOK TIME 1 HOUR 15 MIN

Ingredients 

• 4-5 medium beets
• Lemon zest from one lemon
• 2 tablespoons freshly squeezed lemon juice
• 1 small red onion, finely diced
• 3 tablespoons freshly chopped Italian Parsley
• 4-6 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper, to taste

Place the oven rack in middle position and preheat oven to 425°F Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, about 1 to 1 1/4 hours (depending on size of the beets). Cool in foil package, about 20 minutes. Alternatively, whole beets can be roasted in a casserole dish covered with a lid. Meanwhile, in a medium bowl mix together lemon zest and juice, red onion and Italian Parsley. Stir in oil, season with salt and pepper and let stand while the beets finish roasting (or while they cool).

This gives the dressing enough time for the flavors to develop. When beets are cool enough to handle, peel them, rubbing the skin off with a paper towel, discarding stems and root ends, then cut into 1.5 cm wide wedges.

Transfer to a serving bowl to further cool.

Once the beets have reached room temperature, toss them with dressing. Taste and season with more salt and pepper, if desired. Serve and enjoy

• 3-4 medium-size beets
• medium to large fennel bulb, trimmed halved lengthwise and cored
• 1 medium-size Granny Smith apple, halved and cored
• 1/4 cup firmly packed fresh flat-leaf parsley leaves
• 1/2 cup packed mizuna cut into bite sized pieces

Dressing

• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon orange zest plus 1 Tbsp. fresh juice (from 1 orange)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon honey
• 1/4 teaspoon black pepper

Preheat the oven to 400 degrees F. Trim and scrub the beets. Rub each one with a tiny bit of olive oil all over the skin, then wrap each one in aluminum foil. Place the foil packets on the center rack of the oven. Roast for 45 to 60 minutes until tender. Small beets take less time than large beets to roast. When the beets are finished roasting, remove them from the foil packet and rub your hands over each one to remove the skin (it should glide off without too much effort). If they are too hot to touch, run them under cold water while you take off the skin.

2.While beets are cooling, use a mandolin or sharp knife to cut fennel bulb and apple into very thin slices. Cut bite sized pieces of mizuna. Place in a large bowl with beet wedges, parsley and mizuna.

3.Once cooled cut beets into wedges.

4.Whisk together oil, vinegar, zest, juice, salt, honey, and pepper in a small bowl. Drizzle vinaigrette over beet mixture, and toss to coat. Serve immediately

• 3 to 4 medium beets 
• 1 small bulb of fennel 
• 1 large lemon 
• 1 cup cooked beans 
• 1 tablespoon olive oil, more to taste 
• ½ teaspoon of cayenne (optional)
• Salt and pepper, to taste

Place beets into the pot and cover with water. Heat on high until it is boiling. Cook for 15 to 20 minutes, or until the beets are soft when pierced with a fork. Remove the beets from the water and allow to cool. 

While the beets are cooking, dice the fennel bulb into ½ inch pieces. Place in a bowl. If your fennel had a few green, frilly fronds attached, pick a few off, tear them up and add to the bowl as well. 

Squeeze lemon juice into the bowl of fennel.  Add the beans to the bowl. 

When the beets are cool to touch, remove the skin off each beet. Dice the beets into ½-inch pieces. 

Add the beets, oil, and cayenne to the bowl with fennel, beans, and lemon juice. Mix gently with a spoon. Add salt and pepper, to taste.