2 Medium Beets (pink beets give the salad a lovely color)
2 Bulbs of Fennel, sliced into 1/3 inch thick
3 Tbsp. Olive Oil, plus about 2-3 Tbsp. for drizzling on cooled vegetables
Salt and Pepper to taste
1/4 Cup chopped Parsley Leaves
Zest and Juice of 1 Orange
1/4 Cup chopped Mint Leaves
1 Green Onion, sliced thinly
1 Large Stalk of Celery, cut in half lengthwise and slice thinly (the leaves are a great addition chopped)
Additional Salt and Pepper to taste if desired
Preheat oven to 425 degrees.
Make 6 small incisions around each beet and rub with 1 Tbsp. of olive oil and salt and pepper. Place in a shallow baking dish and bake for 1 hour, or until the knife slides effortlessly in and out of the beet.
Toss cauliflower with 1 Tbsp. olive oil, salt, and pepper. Place in oven and cook for 30 minutes, or until cauliflower is slightly browned.
Toss fennel with 1 Tbsp. olive oil, salt, and pepper. Add 1/4 inch water to the pan. Place in oven and cook for 25 minutes, or until fennel is soft.
Let vegetables cool. Peel beets and cut into 1/2 inch pieces. In a large bowl, toss together the rest of the ingredients and season with salt and pepper, if desired.