Herbed Beets with Fennel Salad


Baby Fennel

Adapted by Farmer Dave’s FromChow.com

With a flavor reminiscent of anise, fennel is delicious shaved raw into salads with citrus vinaigrettes, roasted with parmesan cheese and added to soups.



  • 1 bunch beets
  • 1 head fennel
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 2 1/2 Tablespoons dry vermouth
  • 1 Tablespoon whole grain dijon mustard
  • Juice of 1/2 lemon
  • 1 Scallion, finely chopped
  • 1/4 bunch tarragon, finely chopped
  • Salt and pepper

1) Place the beets in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the beets are fork tender, about 30 minutes. Drain, then peel under cold running water. Set the beets aside to cool.
2) Trim any green tops off the fennel and slice the bulbs in half lengthwise. Remove the core from each half and slice the bulbs lengthwise in 1/4 inch thick strips.
3) Return the large pot to the stove, add the olive oil and butter, and heat over medium heat. When the butter foams, add the fennel, season with salt and pepper and cook, stirring occasionally until just tender, about 5 minutes.
4) Add the vermouth, mustard, and lemon juice and bring to a simmer. Meanwhile, slice the peeled beets into 1/4 inch thick rounds. Add the beets to the pot and cook until warmed through, about 5 minutes more. Stir in the herbs, taste and adjust the seasonings as desired.
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