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1. Cook beets in a covered casserole in the microwave oven until barely tender. Time varies with the size and amount of beets.
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2. Put smaller beets in the center of the dish and the larger ones around the edge. Cook, peel, and dice.
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3. Crush the fennel seeds with a hammer. Mix diced beets with all ingredients. Chill. Serve on a bed of lettuce leaves.
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