 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
|
Wonderful as part of a ploughmans lunch or during the festive season. Don't use the beetroot that has been pickled in this recipe look for the vacuum packed ones. Ingredients:
100 g head fennel, chopped |
2 shallots, chopped |
1 lemon, zest of |
2 tablespoons lemon juice |
2 tablespoons extra virgin olive oil |
100 g cooked beetroots, chopped |
Directions:
1. Mix shallots, fennel, zest, juice and olive oil.
2. Cover and chill for 2 hours.
3. Just before serving stir the beetrot into the fennel mix.
|
|