Shaved Fennel and Beet Salad

Here's how to turn seasonal veggies into delicious wintry salads

Johnny Miller

recipes

1. Place beets in a small pot, cover with water and bring to a boil. Cover pot, reduce heat to low and simmer for 25 to 30 minutes or until tender (a toothpick should slide in easily). Drain beets and slip off their skins under cold running water. Halve and thinly slice beets. Place in a salad bowl; add fennel, apple cider vinegar, white balsamic vinegar and salt. Set aside for 10 minutes, or refrigerate up to 1 day to marinate.

2. Add blood orange segments and radicchio to beets and fennel; toss to combine. Add olive oil, cheese and hazelnuts; toss gently again. Taste for seasoning and serve immediately.

Note: You can use pecorino or anothe r hard, nutty cheese in place of aged goat cheese.