This fennel salad is a pure vitamin bomb for the fall season, gaining its special flavor from the baked beetroot and an exquisite salad dressing. The match of sour cherry oil and sour cherry vinegar enhances the earthy character of the beetroot.
Select smaller beetroots. Wash them and place them on a tin. Bake them in an oven preheated to 180 C for 30-40 minutes. Let them cool and then peel and dice them.
Wash the bulb of the fennel and cut off the stalk. Save the dill for the dressing. Slice thinly the fennel.
Pour the sour cherry balsamic vinegar in a small, closeable jar. Add the salt, and allow some time for the salt crystals to melt.
Add the linseed and cherry seed oils, the pepper, the finely chopped fennel dill and the mustard. Close the jar and shake its contents thoroughly to help the ingredients mingle.
Place the baked beetroot and fennel slices as well as the salad leaves in a bowl, and toss them together with the dressing right before serving.