Directions

To Prepare the Beets

1. Preheat the oven to 350F

2. Rinse the beets well and cut off the stems and top so they are flat on both sides. Set them in a tall baking dish and pour enough water into the dish to come 1" up the beet. Add 1/4 cup of Black Strap Vinegar and a sprinkle of salt. Cover the beets with tin foil and roast them until they are tender when punctured with a fork, about one hour. Allow them to cool covered. Use a spoon to remove the skin of the beets. Cut them into bite sized pieces and toss them with 2 Tbsp Blackstrap Vinegar, 2 Tbsp of olive oil and a little more salt. This can be done a day ahead of time. The beets will only get more delicious as they rest in their marinade. They must be fully cooled before making the salad. 

To Make the Salad

1. Finely sliced the shallot and place it at the bottom of your salad bowl with 3 Tbsp Blackstrap Vinegar and a sprinkle of salt and pepper. Allow the shallots to pickle while you prepare your remaining salad ingredients. 

2. Cut the green stems off of the fennel bulb. Cut it in half lengthwise and slice into thin half moons. Cut the apples into bite sized chunks. Use a vegetable peeler to shave ribbons of the rainbow carrots. Place them in a small mixing bowl with the fennel and apples and toss them with 2 Tbsp olive oil and a sprinkle of salt and pepper. 

3. Place the fennel, carrots and apples in the bowl with the shallots and mix well. Top with the marinated beets and then add the crumbled feta and chopped candied walnuts. Use the fronds from the fennel to decorate the top and freshly crack a bit of pepper over the whole glorious salad! Enjoy immediately or the next day!