Recipes

Orange, Beet and Fennel Salad Don't throw out the beet tops. Use in place of chard or kale in other recipes. Trim off leaves above beet root . Boil for 30 to 45 minutes until tender: 1 bunch of beet root Cool under running water, peel and cut in half. Then slice into half moons. Peel and section over medium bowl (to save the juices): 3 organic oranges Add beets to bowl with the following: 1/4 cup Raspberry Vinegar 2 cloves minced garlic 1/2 fennel bulb sliced Sprinkle with minced fennel tops. Cover and chill for 1 hour. Fennel also goes well with potato and tomato dishes. Check those Italian recipes!

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