Italian Beetroot Salad Insalata di Barbabietola

serves 4

4 medium beetroots

1 onions, sliced thin

Salt and freshly gound black pepper

1 tablespoon olive oil

2 tbsp wine vinegar 
1 small fennel bulb with leaves, sliced thin

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Wash beets and wrap in foil with olive oil, put in oven for 30 Minutes, or boil for 15 minutes. Cool, peel and cut in wedges.

Gently mix with fennel and the chopped onions. Mix the seasoning with the oil and vinegar.

Pour over the beetroot and onions and arrange in a dish. Let rest for at least 1 hour, stir and serve at room temperature

Garnish with the fennel leaves.