Beets, fennel and orange salad

I have a love-hate relationship with beets. I loved beets in this salad - it screams SUMMER!

Source: The kitchn

Serves 3

2 valencia oranges, peeled and de-pith

1 bulb fennels, fronds removed

1 tbsp fennel fronds, chopped

2 small beets, peeled and grated, I used my food processor

1 tsp orange zest

3 tsps extra virgin olive oil

Kosher sea salt

Freshly ground pepper

3 tbsp orange juice

1. Thinly slice the fennel bulb. Toss slices with fennel fronds, salt, pepper, 2 tbsps of orange juice, 2 tsps of olive oil and set aside.
2. Combine grated beets with 1 tbsp orange juice and 1 tsp olive oil. Set aside.
3. Slice oranges into 1/4" thick slices.
4. On a serving plate, arrange a layer of oranges, topped seasoned fennel followed by beets. Serve at room temperature.