*Roasted Beet & Caramelized Fennel Relish
Preheat oven to 400 degrees.
Cut off tops & tap roots & peel beets.
Heat 2tbsp olive oil in an iron or other skillet.
Cut beets into bite size pieces & sear in the skillet for 1 min. Lightly salt. Place beets in the oven for 25-30 min.
Slice fennel bulb & stalks into ¼ rounds.
Sautee fennel, lightly salted, on med-high heat for 10 min.
Lower heat & cook for 5 more min.
Mince 1shallot & add to fennel just before taking off heat.
In a bowl, mix beets, fennel & shallot mixture, 1tbsp Dijon mustard, & fresh ground pepper.
Eat as a side dish or place this relish on top of fresh greens, fish, chicken or pork.
.JPG)