Preparation time: 40+ min
100 g white beans
2 fennel bulbs
2 handfuls of lentil or pea leaves
bunch of dill
salt and pepper
Cook the beans you soaked overnight, drain, and let it cool. Peel the beets and cut them into even pieces, and bake them at 170°C. Bake until the beets are still slightly crunchy in the middle, approx. 45 minutes. Thinly slice the fennel with a mandoline slicer, cut the lentil or pea leaves, and chop the dill. Add all ingredients to a bigger bowl, season, and toss gently.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.