Ingredients
- 6 medium beets, ends trimmed
- 6 medium carrots, peeled
- 2 large fennel bulbs
- 4 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey
- 1 tablespoon Champagne vinegar
- 1/4 cup fresh flat-leaf parsley leaves, chopped
Description
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