Beet Salad with Strawberries, Flowers & Candied Fennel Seed

A stunning, vibrant dish featuring jewel-toned beets, sweet strawberries, and a sprinkle of candied fennel seeds, topped with edible flowers for a dramatic presentation.

Cook time: 60 minutes

Servings: 4

Ingredients

• 1.5 lb beets
• 0.25 cup water
• 0 salt to taste
• 0 freshly ground black pepper to taste
• 1 lemon zest and juice
• 1 orange zest and juice
• 0.25 cup olive oil
• 0 salt pinch
• 1 lb strawberries
• 0.25 cup candied fennel seeds
• 0 edible flowers

Instructions

1. Preheat the oven to 375°F (190°C). Wash the beets and place in a baking dish with 1/4 cup of water. Cover tightly with aluminum foil and bake until tender, 20 to 45 minutes, depending on the size of the beet.
2. When the beets are tender when pierced with a knife, remove from the oven and let sit, uncovered, until cool enough to handle. With a kitchen or paper towel, rub the skins off of the beets. Using a mandoline or sharp knife, cut the beets into 1/4 inch thick rounds.
3. Lay the beet slices on individual plates overlapping a bit, like fish scales. Sprinkle the beets with salt and a couple of grinds of black pepper.
4. In a medium bowl, combine the lemon juice and zest, orange juice and zest, olive oil, and a pinch of salt. Drizzle a couple of tablespoons over each plate of beets.
5. Slice the strawberries into halves or quarters depending on their size. Scatter the strawberries over the beets.
6. Sprinkle the candied fennel seeds over the dish and garnish with edible flowers just before serving.