1. Cut off all but 1 inch of the fresh beet stems and roots; wash. Do not peel. In a covered large saucepan cook beets, fennel seeds and peppercorns in a large amount of boiling water for 35 to 40 minutes or until tender. Drain; discard fennel and peppercorns. Cool slightly. Slip skins off beets and discard. Dice beets.
2. In a medium bowl combine diced beets, red onion, basil, vinegar, shallot, oil and salt. Serve warm or chilled.
| Per serving | % Daily Value* |
| Calories 49 | 2% |
| Fat 3g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 231mg | 10% |
| Carbohydrates 6g | 2% |
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