Roasted beet and fennel salad

2 large	beets
1 lb	fresh fennel
1 tsp	olive oil
1/4 tsp	salt
	fresh ground black pepper
1/2 tsp	ground cumin
1 ounce	feta cheese(or chevre)

Preheat the oven to 375°F.

Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil.

Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets place in the refrigerator overnight.)

Remove the leafy ends from the fennel and any stalk that appear too tough. Slice very thinly.

Place the olive oil in a small skillet over medium heat. Add the sliced fennel and cook, stirring occasionally, for about 15 minutes. Remove and let cool.

Remove the beets from the aluminum foil. The skins will slip off easily after roasting. After they are skinned cut into 1/2 inch cubes.

Mix together the beets, sautéed fennel, salt, black pepper, ground cumin and crumbled feta. Chill well.

http://www.drgourmet.com/recipes/salad/beetfennelsalad.shtml