This is a dish of lovely contrasts and syntheses: red and white, with the slight licorice flavor of tarragon playing with the crunchy fennel and the smooth beets.
4 pounds of Medium beets, a little more than 1
1 Fennel bulb
2 tablespoons of Extra‐virgin olive oil
1 tablespoon of Freshly squeezed lemon juice
1 tablespoon of Minced fresh basil leaves, teaspoon minced fresh tarragon leaves, or /2 teaspoon dried tarragon, plus additional chopped fresh herb for garnish (optional)
Salt and freshly ground black pepper to taste
Preheat the oven to 400°F. Wash the beets well. Wrap them individually in foil and place them on a baking sheet or roasting pan.
Cook, undisturbed, for 45 to 90 minutes, until a thin‐bladed knife pierces one with little resistance (they may cook at different rates; remove each one when it is done). While they're cooking, trim the fennel and chop it into 1/2‐ to 1‐inch dice.
Remove the beets and plunge them into ice water until cool. Peel them and cut them into pieces the same size as the fennel.
Toss the beets, fennel, and the remaining ingredients together and serve immediately. If you plan to let the salad sit, hold out the lemon juice until the last minute (and don't be surprised when the fennel turns red). Garnish, if you like, with a bit of chopped fresh herb.
