1 bunch beets (steamed, leave 1” of tops and the whole root on, steam and then peel)
1 fennel bulb cut in quarters and then slice thinly
1 sweet onion, chopped finely
Toasted walnuts, about 1 cup
2 tablespoons of chopped parsley
Vinaigrette
4 T extra virgin olive oil (is there any other kind?!)
1 teaspoon walnut oil (I used sesame)
1 T, plus a dash more Champagne vinegar
Salt and pepper
Mix cooked beets, onion, fennel and walnuts together, add parsley and toss with vinaigrette. Chill or serve warm, we loved it.