Date: Sun, 03 Dec 1995 08:52:40 -0800
From: Asha Dornfest (email@example.com)
BEETS WITH BALSAMIC VINEGAR AND FENNEL SEEDS
3-4 fresh beets (regular or baby)
1/4 c. vegetable stock
fennel seeds (this is also good with tarragon instead of fennel)
Trim and scrub beets (do not peel yet). Place beets and stock in a glass
bowl and microwave till tender (you could also bake in a 350 oven). Once
cool, peel them (do this over the sink, as the red juice will stain
everything it touches), and slice into little matchsticks. Return to the
glass bowl (drain some of the liquid in there if there is too much).
Sprinkle with balsamic vinegar and fennel seeds to taste.