GOLDEN BEET AND FENNEL SALAD

Ingredients

• 6 unpeeled large golden yellow beets, trimmed
• 2 tbsp canola oil
• 3 large fennel bulbs, bases trimmed and stems removed
• 2 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 2 tbsp fresh lime juice
• 4 tsp liquid honey
• 1/4 tsp salt
• 1/2 cup grapeseed oil or canola oil
• 2 cups arugula
• 2 medium navel oranges, peeled and sectioned
• 1 cup crumbled soft goat cheese

Directions

1. Place beets in centre of a large piece of heavy-duty foil. Drizzle with canola oil. Bring edges of foil together to form a packet; close all edges with tight double folds.
2. Place beet packet on barbecue grid on natural gas barbecue and cook over medium heat until beets are tender, about 1 - 1 1/2 hours. Remove from heat.
3. Open beet packet. When cool enough to handle, peel beets and cut into wedges. There should be about 8 cups; refrigerate.
4. Cut each fennel bulb in half lengthwise and cut out core; discard core. Cut halves lengthwise into 1/4 inch slices. There should be about 8 cups.
5. Combine fennel, olive oil and 1 tsp salt in a bowl.
6. Place fennel in a grill wok or on a grill topper and grill over medium heat, stirring occasionally, until fennel is tender and lightly browned, about 30 - 35 minutes. Remove from heat and cool to room temperature.
7. Meanwhile, to prepare dressing, place orange juice, lemon juice, lime juice, honey and 1/4 tsp salt in a blender; blend to combine.
8. With machine running, pour grapeseed oil through opening in lid in a thin steady stream, blending until combined.
9. Combine beets, fennel, arugula, oranges and goat cheese in a bowl.
10. Add dressing and toss to combine. Serve immediately.