Fennel, Beet & Orange Salad
1 Red Dog Farm fennel bulb
1 tablespoon chopped fennel fronds
4 small or 3 large Red Dog Farm beets
3 tablespoons orange juice, divided
1 teaspoon orange zest
3 teaspoons extra virgin olive oil, divided
Flaky sea salt
Freshly ground white (or black) pepper
2 to 3 oranges
Wash the fennel bulb, trim the stalk and stem ends, and remove any bruised layers. Slice the bulb very thinly using a mandoline or chef’s knife. In a small bowl, combine the sliced fennel with the chopped fronds, 2 tablespoons orange juice, and 2 teaspoons olive oil. Season to taste with salt and pepper and set aside.
Wash the beets, trim the root and stem ends, and peel. Grate the beets using a mandoline, hand grater, or food processor. In a small bowl, combine the grated beets with the orange zest, 1 tablespoon orange juice, and 1 teaspoon olive oil. Set aside.
De-pith the oranges and cut into 1/4-inch slices.
To serve, arrange the orange slices on a plate and then top with the beets and fennel.