Recipe - Beet Salad with Orange & Fennel | Pacific Institute of Culinary Arts

Ingredients

• 1.5 tbsp white wine vinegar
• 3 tbsp apple cider vinegar
• 1/2 cup olive oil
• 1 tsp salt
• Freshly ground black pepper to taste
• 1 tsp fennel seed, grounded
• 2 tbsp shallot, minced
• 1 orange, zested and juiced
• 1 cup Orange & Fennel Vinaigrette
• 2 lbs of beets (we used a combination of red and yellow beets)
• 1 medium orange, peeled & segments (we used Cara Cara oranges)
• 1/2 fennel bulb
• Assorted salad greens (we like frisée but you can use whatever greens you have)