Author Notes
The trick with raw beet is to slice or grate it finely so it doesn’t taste too earthy. —Candy Hutzell
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Ingredients
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2
medium beets, peeled
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1
fennel bulb, trimmed
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1/4 cup
walnuts
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3-1/2 ounces
goat cheese
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2 tablespoons
boutique extra virgin olive oil
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6 tablespoons
balsamic glaze
Directions
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Shave beets and fennel into the thinnest possible slices using a mandolin or vegetable peeler.
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Divide between 6 serving plates.
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Sprinkle each plate with a few walnuts and a little crumbled goat cheese, then drizzle a little olive oil and a little balsamic glaze around each plate.
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Season to taste with salt and ground black pepper and serve immediately.
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This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Simple Pleasures, screening now on PBS. The accompanying book, containing all the recipes from the series, is available on amazon.com http://amzn.to/1GxXv0v
To preview the series go to http://bit.ly/1iKu2FW and for a PBS screening schedule go to http://bit.ly/1JDaUQD
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