Ingredients:
4 medium beets, scrubbed
2 cloves garlic, minced
1 fennel bulb and stem leaves
1 orange, sectioned
¼ cup shallots, minced
¼ cup olive oil
¼ cup balsamic vinegar
2 Tablespoons fresh orange juice
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
6 cups arugula or spinach
Directions:
Preheat oven to 400°F.
Peel and dice beets into 1-inch cubes. Toss with a little olive oil and the minced garlic. Sprinkle with salt and pepper and place in the oven about 30-40 minutes until beets are tender.
Slice fennel bulb reserving the stem leaves. Place fennel on a baking sheet; drizzle with a little olive oil and season with salt and freshly ground black pepper. Place in the oven the last 20 minutes with the beets.
Slice top and bottom of orange so that it will sit on cutting board without rolling off. Cut skin and pith off sides of orange exposing the flesh. Over a small bowl, cut out orange sections; the bowl will catch any juices to be used in dressing. Squeeze the other half of the orange to catch 1 Tablespoon of juice.
In a large bowl, whisk together orange juice, shallots, oil, vinegar, salt and pepper.
In a large bowl add arugula or spinach. Top salad with oranges, fennel and beets; drizzle with dressing and grind more black pepper over top, if desired.
Makes 4 servings
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