![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVssz8bhRwJ_fF5xEdPRrzTaAfXUQwMg9bdshGeEQOj2RLqRA2JMQDRUFbXHjiRD1I3l7bbw9k04KAXuCHVJYijnx1JiApPtm8_wxORENIf07rZYeHGmwIQ_NNCepK1gQhfkc8npEiH3nK/w480-h640/2FDBF0F8-59DC-4D16-9A65-FE080993A84F.heic)
These baby beets (and a couple of baby purple carrots) were boiled and then peeled (the skin comes off easily) and dressed with olive oil and salt, plus a sprinkle of fennel leaves. I added onion weed, borage and calendula petals to complete the salad. Very yummy, and pretty!
Photos and Recipes by Alessandra Zecchini ©