Contributed by Adapted from Mollie Katzen's "Vegetable Heaven"

Ingredients

4-5 med Beets
3 Oranges
1/2 Fennel bulb,sliced
1/4 cup Raspberry Vinegar
1 clove minced Garlic

Instructions

Boil beets with skins on 30-45 min, or until tender. Cool under running water, and remove skins. Cut in half, and then slice into half-moons.

Peel and section the oranges over a bowl (to catch the juices). Add the beets to the bowl with the raspberry vinegar and garlic, and stir. Add the sliced fennel bulb and stir again.

Cover and refrigerate for 1 hour before serving.

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