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Preheat oven to 400
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Drizzle each beet with olive oil and wrap individual aluminum foil packets
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Roast in oven for about an hour, depending on size, shake and flip after first 30 minutes
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Remove from oven, unwrap, cool, dice, and refrigerate until needed
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Combine all dressing ingredients in a Mason jar, shake vigorously, and set aside
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Cut ends off orange, slice down sides to remove peel, split in half, remove center white thing, and cut into halves or thirds
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Using a knife, food processor, or mandolin cut very thin slices of fennel - you don't need much - maybe 1/8 cup of less unless you love it then by all means use as much as you want
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Arrange beets on a plate or bowl, top with oranges, sprinkle the fennel over the top, add as much dressing as desired, and garnish with fennel fronds
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Serve cold or at room temperature