Beet salad- basic recipe ( adjust all measurements to taste)
2 beets about 2 inches in diameter peeled and grated in a food processor
1 teaspoon salt, more or less to taste
¼ teaspoon fennel seeds, crushed between your fingers
2 teaspoons fresh squeezed lemon juice
½ teaspoon cumin
1 tablespoon olive oil
2 tablespoons honey
Mix together and store in the refrigerator. The beets become a bit softer as they sit
Variations:
Crumbled feta
Kalamata and Cerignola olives
Fresh mint
Chives
Orange segments
Pickled eggs ( I’ll give the pickled eggs recipe later this week)
Aged provolone cheese ( make a frico by grating the provolone onto a sheet pan lined with parchment paper. I cracked black pepper over it and baked at 400 degrees for 5-6 minutes until just lightly browned. It will be pliable for a few seconds so you can bend it into shapes)
