Beets, Fennel and Orange Salad
4 large beets-cooked, skin removed
1 large fennel
2 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
1 tbsp. honey
1 tbsp. dijon mustard
1 cup fresh dill
Salt and pepper to taste
Combine zest of 1 orange, vinegar, oil, honey, mustard, and salt and pepper.
Mandolin beets, fennel and peeled and pithed oranges.
Place in a serving bowl.
Add marinade and toss well with veggies and oranges.
Add chopped fresh dill and serve.