© Ingalls Photography
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 8

Kenny Rochford, general manager of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds. Plus: Vegetable Tips and Recipes    More Pickled Vegetables  

How to Make It

Step

Arrange the beets on a platter. In a small bowl, combine the olive oil and lemon zest and season with salt and pepper. Drizzle the beets with the olive oil dressing, scatter the fennel fronds and parsley on top and serve.

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