Beet and Fennel Salad with Mixed Herb Sauce on Garlic Toast

It's a garlic toast two-fer!

5 beets, roasted (I used this method)
2 fennel bulbs
2 cups cherry tomatoes, halved

1 cup fresh parsley
1 cup fresh basil
1/4 cup arugula
fennel fronds, from the aforelisted fennel bulbs
2 tablespoons capers
1 small clove of garlic, peeled
1/2 cup olive oil
2 tablespoons apple cider vinegar

bread
olive oil
garlic

Slice the beets and fennel, and toss in a medium bowl with the cherry tomatoes.

Combine the parsley, basil, arugula, fennel fronds, capers and garlic in a food processor. (BTW: there's no reason for the smaller proportion of arugula, except that that was the amount I happened to have). Turn on the food processor and, while it's running, pour in the olive oil and vinegar. Run until a smooth sauce forms. Pour the sauce over the salad and toss to coat. (BTW x2: I didn't add any salt because the capers did that job for me. If you skipped the capers, you might want to add about a 1/2 tsp salt.)

For this garlic toast, I used a different method from the other day's. I brushed each piece with olive oil, set them on a cookie sheet, and toasted them in a 400 degree oven for about 10 minutes. Once toasted, I rubbed each piece with a clove of raw garlic, cut in half horizontally. With this method, the garlic flavor retains its bite, but the bite is small. Smaller than its bark, as they say.