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4
Easy
10 minutes
Place the thinly sliced fennel into cold water. Make beetroot ribbons, using a vegetable peeler. Rinse ribbons more than once in ice-cold water, allowing ribbons to bleed until water is clear.
Dry beetroot, fennel and chard in colander separately. Arrange beetroot on a platter, top with fennel, chard and shavings of Parmesan.
Drizzle with olive oil and grind generously with organic pepper.
Serve as a starter with crisp Italian bread.