B-FAB Salad (beet, fennel, arugula, blood orange)

This delicious salad is all about the balance of bitter, sweet, and tart.  It has golden beets, arugula, fennel, and blood orange. It is dressed with white balsamic vinegar, olive oil, salt, and pepper

3 small or 2medium golden beets, roasted

1 whole fennel bulb

I blood orange

1 box of organic baby arugula

1/4 cup toasted slivered almonds (optional)

 Dressing made with white balsamic, olive oil, salt pepper to taste

Wash, trim, and wrap the beats in foil and place them on a lined cookie sheet. Roast at 400 degrees just until tender. Let cool slightly, remove the beat skin by wiping it with a paper towel. Cut them into cubes. slice one whole fennel bulb and cut the blood orange into supremes. Wash the arugula, spin or towel dry, place in large bowl, and add remaining ingredients. Toss with dressing. I think this is best when the beets are warm.  I leave the dressing proportions to  "to taste." Traditional vinaigrettes have too much oil for my taste and I don't like this salad overdressed. Toss and serve.