Vegetable Salad with Red Beet and Fennel

Ingredients

• 2 small red beets
• 2 small yellow beets
• 1 tbsp honey
• 2 bulbs fennel with fronds (200 g)
• 2 tbsp lemon juice
• 200 g ricotta salata
• coarse Sea salt
• coarse pepper
• 4 tbsp olive oil

Instructions

1. 1.

   Peel, wash, halve the red and yellow beets, then slice into rounds or eighths. Heat honey in a pan, add the beet bulbs, and caramelize for about 5 minutes. Remove from heat. Wash, trim, halve the fennel, cut the stalk crosswise, and finely grate it. Drizzle with lemon juice. Set aside fennel fronds for garnish.

2. 2.

   Spread the grated fennel on four shallow plates and arrange the caramelized beets on top. Slice ricotta into thin strips and scatter over the salad. Season with salt and pepper. Drizzle olive oil over everything and serve garnished with fennel fronds.