Platter Of Fennel Red Pepper Beetroot Watercress

Serving Size : 4
Ingredients

for prepare Platter Of Fennel Red Pepper Beetroot Watercress

:

Amount	Measure	Ingredient - Preparation Method
1	bunch	watercress - large stems
removed platter of fennel red pepper beetroot watercress
1		fennel bulb - trimmed, thinly
sliced platter of fennel red pepper beetroot watercress
1		lemon - in wedges
2		red bell peppers - thinly sliced
2	medium	cooked beets - thickly sliced
15		black Greek olives
1/4	cup	olive oil

Arrange watercress on a platter. Toss fennel with a squeeze of lemon to prevent discoloration, then arrange on the platter, along with remaining vegetables and olives. Dress generously with olive oil, and garnish with wedges of lemon to squeeze onto each portion.

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