Beet And Fennel Salad With Beet Vinaigrette

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Ingredients

2 dozen baby beets (red, golden, striped, or a mix), scrubbed and trimmed

4 tablespoons extra virgin olive oil, plus more for drizzling

2 small fennel bulbs with fronds

kosher salt and freshly ground pepper

1 tablespoon balsamic vinegar

1 teaspoon honey

1 teaspoon minced garlic

6 ounces fresh farmer's cheese

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