6 medium red beets
2 large fennel bulbs
6 tablespoons Sonoma Farm Lemon infused extra-virgin olive oil
1/3 cup dry vermouth
2 tablespoons whole-grain Dijon mustard
1/2 bunch chives, finely chopped
1/2 bunch tarragon, finely chopped
Place beets in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until beets are fork tender, about 30 minutes. Drain, then peel under cold running water. Set beets aside to cool.
Trim any green tops off fennel and slice bulbs in half lengthwise. Remove core from each half and slice bulbs lengthwise in 1/4-inch-thick strips.
Return the large pot to the stove, add lemon infused extra virgin olive oil and heat over medium heat. Add fennel, season with salt and freshly ground black pepper, and cook, stirring occasionally, until just tender, about 5 minutes.
Add vermouth, mustard and bring to a simmer. Meanwhile, slice peeled beets into 1/4-inch-thick rounds. Add beets to the pot and cook until warmed through, about 5 minutes more. Stir in herbs, taste, and adjust seasoning as desired