Canadian Thanksgiving

it's Canadian Thanksgiving this weekend and the long weekend came at just the right time... although the "spending time with family" part of the equation can be a bit much at times.

Anyway my mother and I made a neat salad and I wanted to share it:

Pickled Beet and Fennel Salad

• 1 fennel bulb, sliced thinly across the grain
• 2 medium oranges, peeled and membrane removed
• Pickled beets (an amount roughly equivalent to the volume of the fennel), cut into chunks
• a teaspoon of fresh dill, minced
• extra virgin olive oil
• salt and pepper to taste

Steps: Combine all the things, lightly drizzle with the olive oil, put in the fridge for about an hour to let the flavours combine.

If you don't have pickled beets, boil or roast some regular ones and add in a bit of balsamic vinegar to balance out the sweetness.