2 cup beets (red, yellow or Chioggia, an Italian candy-striped variety)
4 cups bok choy, chopped, one head
1 cup fennel, (small head) remove stems, slice (save leaves)
¼ cup fennel leaves (only center young leaves)
1 Tbs lemon zest (yellow skin of lemon)
1/3 cup light expeller pressed oil
l Tbs honey
¼ tsp sea salt
l/3 cup raspberry vinegar or balsamic
l/3 cup fresh raspberries
1. If using fresh beets, scrub well but do not peel. Cut stem off to within one inch of beet. Immerse in water, cover and bring to a boil then reduce heat to medium. Depending on the size of the beets, cooking will take about 30 minutes or longer. They are cooked when the beet feels tender when a fork is pushed into the center. Drain and cool. Remove skin and stem by rubbing off with your fingers under running water. Cut beets into ½-inch bite size pieces and add to the bok choy and fennel mixture.
2. Separate stalks of bok choy and wash thoroughly. Separate green leaves from the white bottoms by slicing across. Slice white bottoms down vertically and then across making 1-inch pieces. Pile the green leaves on top of each other and slice down and across into 1-inch pieces.
3. Discard outer leaves of bulb if it is “pithy” or looks scarred. Cut bulb lengthwise in quarter slices. Then slice again crosswise into ½ -inch pieces. Wash green tender fennel leaves, chop and add ¼ cup of leaves to the bok choy and save the rest for garnish. Using a zester or a potato peeler, remove 1 tablespoon of lemon skin. Mince finely and add this to salad.
4. Prepare dressing by heating raspberries in the vinegar on a low heat for 3 minutes. Strain raspberries and discard. Mix with remaining ingredients and toss with salad. Using fresh raspberries will give a pink color to the salad. If you have raspberry vinegar, you can omit the raspberries.
Serving Suggestions: Annie’s Salad Dressings found in most health food stores, make a great dressing. You can omit the homemade dressing and use this. Tastes great!