Roasted Beets with Orange Salsa

Ingredients

• 6 (390 g) beets, scrubbed
• 2 oranges
• Juice of 1 lemon
• About 1/4 cup (5 g) dill, finely chopped
• 1 cup (100 g) finely diced fennel bulb
• 1 tsp (4 g) fennel seeds, toasted
• 1/4 cup (60 ml) extra virgin olive oil
• Coarse salt to taste
• Step 3 Toast the fennel seeds in a dry skillet on the stove over medium heat, stirring constantly, until fragrant, 2 to 3 minutes. Or toast them in the oven for 7 minutes while the beets are cooking.