-Preheat oven to 375 degree.
-Remove the greens from 1 bunch of beets, saving them for another use.
-Put beets in a baking dish and add ¼ cup water.
-Cover tightly with a lid or aluminum foil and bake until a knife slips in easily, 40 to 45 minutes. Let cool.
For fennel oil…Crush ¾ tsp fennel seeds in a mortar or spice grinder.
-In a small skillet toast the fennel seeds in 3 TBS extra virgin olive oil over low heat, until oil is fragrant with fennel, about 5 minutes.
-Cool, then strain oil through a sieve.
-When beets are cooler, peel and cut into quarters.
-Toss with strained oil and 1 TBS sherry vinegar. Season with salt.
-Transfer to a serving bowl or platter and top with chopped herbs.