Beets with Fennel Orange and Walnut^2
Ingredients
- 2 large beets
- 1 bulb fennel, stalks removed, fronds reserved
- 3 oranges, zested and supremed
- 3/4 cup freshly toasted walnut halves
- 2 teaspoons orange zest
- 1 teaspoon fennel seeds, dry toasted in a hot pan
- 1 shallot, minced
- 1/4 cup orange juice, squeezed from oranges after segments have been removed
- 1/4 cup champagne or white wine vinegar
- 1/2 cup walnut oil
- flaky salt and freshly cracked pepper
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