Roasted Beet and Fennel Salad with Cumin Vinaigrette

2 medium beets, roasted peeled, halved and cut in thin half-moons

1 medium fennel bulb, trimmed, quartered, cored and sliced very thin across the grain reserve tops and mince the herb

1 navel orange, peeled, pith cut away, and cut in thin rounds or sections

2 Tbsp chopped fennel herb

1 Tbsp chopped cilantro

2 Tbsp lemon or lime juice

¼ teaspoon sugar

½ teaspoon lightly toasted cumin seeds, crushed

 Salt to taste

1 small garlic clove, puréed (optional)

¼ cup extra-virgin olive oil

Heat oven to 400˚F.

Wash beets well. Wrap individually in foil and put them in a roasting pan or skillet and cover.

Cook, undisturbed, for at least 45 minutes, until a knife pierces one with little resistance. They may cook at different rates; remove each when it is done. When cool enough to handle peel and cut to desired shape. 

Combine beets, fennel, orange slices, fennel herb and cilantro in a large salad bowl. Set aside and prepare dressing.

Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.