Fennel Beet and Orange Salad with Olives
Ingredients
- 12 medium beets, trimmed
- 2 tablespoons grated orange peel
- 1 tablespoon Dijon mustard
- 1 tablespoon fennel seeds, crushed
- 1/3 cup balsamic vinegar
- 1 cup olive oil
- 6 fennel bulbs, trimmed (fronds reserved), halved lengthwise, thinly sliced crosswise
- 12 large navel oranges
- 1 1/2 cups halved pitted Kalamata olives
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