Fennel, Beet, and Citrus Salad

Fennel, Beet, and Citrus Salad (inspired by Bon Appetit)

1 bunch beets, washed with greens trimmed
1 head fennel, trimmed and cut into 1/8″ slices, with green fennel fronds reserved for garnish
1/2 red onion, sliced into paper thin half moons

Goat cheese

Handful of Spinach
 2 blood oranges
1 navel orange
 1/8 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

To prepare the beets, preheat the oven to 350 degrees. Wash the beets thoroughly and trim off the greens. Place the beets in a large casserole dish, or anything that will hold 1/8″ of water. Sprinkle the beets with salt, cover tightly with foil, and put into the oven. Roast until the beets are tender, and you can easily pierce them with  fork, around an hour, but start checking after 40 minutes. Add more water if too much has evaporated. Once the beets have cooked though, run them under cool water to remove the skin. Slice into 1/8″ rounds and set aside.

Meanwhile, cut one blood orange and piece apart, Juice the remaining oranges, set in a bowl-whisk together olive oil, juice, salt and pepper.

When ready to serve, layer the fennel, onions, oranges, and drizzle on several tablespoons of the dressing. Keep in mind that the beets will quickly turn everything pink, so dress them separately and intersperse just before serving for optimal presentation. Finish with a few turns of fresh pepper, green fennel tops, and a strip of blood orange zest. I added goat cheese and a handful of spinach!!