- 2 tablespoons extra virgin olive oil (EVOO)
- 2 large golden beets, peeled and shredded (a food processor on the shred setting is perfect)
- 1 bunch of fennel, no stalks and fronds (save for another salad), washed, dried and shredded or chopped
- 1 small sweet white onion, chopped
- 1/2 cup orange juice
- 1 tablespoon fresh thyme
- 1 tablespoon fresh basil
- Zest of one lemon
- Juice of one lemon
- Salt and pepper
Heat the EVOO in a large skillet.
Add the beets, fennel and onion to the skillet and cook on medium heat for 2-3 minutes. Add the orange juice and cook for 5 minutes more, or until the onions just start getting translucent, but not too wilted. You want this mix to maintain some crunch. Remove from the heat and put in a large bowl.
Finely chop the thyme and basil and add to mixture. Zest the lemon directly over the mixture. Slice the lemon open and squeeze the juice over the mixture. Add salt and pepper, to taste, and toss. Serve immediately.