Beetroot Caviar - cooking recipe

Ingredients

100 g head fennel, chopped
2 shallots, chopped
1 lemon, zest of
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
100 g cooked beetroots, chopped

Preparation

Mix shallots, fennel, zest, juice and olive oil.
Cover and chill for 2 hours.
Just before serving stir the beetrot into the fennel mix.