Roasted Beet and Fennel Salad - Culinary Medicine Home
Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove
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Ingredients
- 4 beet (2 inch dia) Beets, raw
- 2 bulb Fennel, fresh (about 1 lb.)
- 1 tsp. Olive oil
- 1/4 tsp. Salt
- 1/2 tsp. Ground cumin
- 1 ounce Feta cheese (crumbled)
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