1 lb beets, cooked, peeled and cut into slices
4 radishes, sliced
1 red onion, thinly sliced
1 apple, unpeeled, cut in half, de-cored and thinly sliced
1 fennel bulb, finely sliced
1 tbsp brown sugar
1 tbsp boiling water
2 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
Handful of walnuts, roughly chopped
Fresh parsley, chopped
Salt and pepper
Place the sliced beets into a large salad bowl, together with the radishes, onion, fennel and apple and combine.
In a small bowl, dissolve the sugar in the boiling water, add the vinegar and olive oil and season well. Pour over the beets and allow to sit for about 30 minutes before serving. Sprinkle with walnuts and parsley and enjoy!