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Roasted Beets and Fennel with Mint – yields 6 servings

2 pounds beets
2-fennel bulbs – thinly sliced
1/4-cup mint leaves – roughly chopped
1/2-cup white wine vinegar
1-teaspoon salt

Preheat the oven to 400 degrees.

Wash the beets to remove any excess dirt and then place them on a baking tray. Wrap the tray with aluminum foil and cook the beets in the oven for 30 to 45 minutes to fork tender. Let the beets cool for 10 to 15 minutes and then rub off their skin. Slice the beets into 1/4-inch rounds.



In a wide mouth jar place two stems with a sprinkle of mint down and place in half the beets and fennel. Then place another sprinkling of mint and the remaining beets and fennel and salt. Top with the remaining mint and pour over the vinegar. If the vinegar does not completely cover the beets top with some extra vinegar. Secure with a tight fitting lid and store in the refrigerator for 1 to 3 days before serving.