Roasted Beets and Fennel Salad with Candied Hazelnuts | TasteToronto

Ingredients

• 1 ½ pounds baby rainbow beets, trimmed and cleaned
• 1 large fennel
• 2 tablespoons lemon juice
• 1 teaspoon grainy mustard
• 2 teaspoons honey
• 1/4 cup extra-virgin olive oil, plus additional as required
• 1 tablespoon chopped dill
• Kosher salt, as needed
• Black pepper, as needed
• 2 blood oranges (or regular oranges), cut into individual segments
• 1 cup whole hazelnuts, toasted with skins removed
• 1/2 cup confectioners sugar
• 1/2 teaspoon kosher salt