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.
- 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
- Mix shallots, fennel, zest, juice and olive oil.
- Cover and chill for 2 hours.
- Just before serving stir the beetrot into the fennel mix.