Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

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.


  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.