This salad is easy to make but complex in flavor, as earthy beets and anise-y fennel get coated in a tangy dressing. You can serve this warm or cold—either way it’s sure to be a hit.
Game plan: This recipe also works well with potatoes in place of the beets.
Beverage pairing: Château de La Chaize Brouilly, France. Beets can be great with either white or red wine, but the Gamay grape from Beaujolais is particularly adept at matching a beet’s combination of earthy and sweet flavors stride for stride. The wine is dry, but is a lovely combination of soil, grape, and leaf tastes, matched with some punchy tannins and acid to give the whole combination some structure.