- 1 fennel bulb, thinly sliced
- 2 medium uncooked beetroots, washed and peeled
- A handful of chard, rinsed
- Olive oil
- Organic rainbow pepper
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.