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  Beet, Fennel and Orange Salad


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INGREDIENTS
1 bunch roasted beets (6-8) cooled, chopped
1 bulb fennel, sliced crosswise
1 large orange, zested, peeled, chopped
1/4 cup olive oil
1/4 cup orange juice
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and Pepper to taste
In a glass bowl, mix beets, fennel and chopped
orange. In a jar with a lid, mix oil, juices,
zest, mustard, salt and pepper. Shake well to
blend. Pour dressing onto salad, stirring well
to coat. Serve immediately or let marinate in
the refrigerator before serving. Can be served
on a bed of greens. If you want colors to remain
distinct, compose each salad on it own
plate and serve with dressing on the side.