Beetroot & fennel salad

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Step 1

Mix the olive oil, vinegar and salt in a large bowl. Thinly slice the fennel and season with half of the dressing. Cube the cooked beetroot, place in the bowl with remaining dressing, crush a clove of garlic and mix well. On serving plate add the beetroot first, top it with the fennel and garnish with crumbled feta And chopped walnuts. Serve with bread.