-Preheat oven to 375 degree.

-Remove the greens from 1 bunch of beets, saving them for another use.

-Put beets in a baking dish and add ¼ cup water.

-Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40 to 45 minutes. Let cool.

For fennel oil…Crush ¾ tsp fennel seeds in a mortar or spice grinder.

-In a small skillet toast the fennel seeds in 3 TBS extra virgin olive oil over low heat, until oil is fragrant with fennel, about 5 minutes.

-Cool, then strain oil through a sieve.

-When beets are cooler, peel and cut into quarters.

-Toss with strained oil and 1 TBS sherry vinegar. Season with salt.

-Transfer to a serving bowl or platter and top with chopped herbs.