Today's recipe is one that I never imagined making. First of all, I've never made anything with fennel before and secondly, I've never been too keen on beets. With that being said, this has quickly become one of my favorite salads....side note: this marinated fennel salad is perfect for a girl's baby shower as the beets quickly turn everything pink!
(measurements are approximate)
5 Small Roasted Beets (you can get Melissa's or Trader Joe's brand pre-cooked to save time)
One Fennel Bulb
1/2 Cup Trader Joe's Orange Muscat Champagne Vinegar (or a blend of 2 parts champagne vinegar and 1 part orange juice)
3 Cups Spinach
1/4 Cup Goat Cheese Crumbles
1/4 Cup Pine Nuts
Thinly slice fennel and beets into 1/8 inch pieces (I used my mandolin for quick and easy slicing). Place Fennel in a zip lock bag and cover with Vinegar. Let marinate for at least 30 minutes. Combine all ingredients on a plate or bowl and serve. No need for dressing as the marinade is enough for the entire salad. Enjoy!