Golden Beet and Fennel Salad | Blue Flame Kitchen

Ingredients

• 6 unpeeled large golden yellow beets, trimmed
• 2 tbsp canola oil
• 3 large fennel bulbs, bases trimmed and stems removed
• 2 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 2 tbsp fresh lime juice
• 4 tsp liquid honey
• 1/4 tsp salt
• 1/2 cup grapeseed oil or canola oil
• 2 cups arugula
• 2 medium navel oranges, peeled and sectioned
• 1 cup crumbled soft goat cheese