GOLDEN BEET AND FENNEL SALAD

Serves: 12

6 unpeeled large golden yellow beets, trimmed

2 tbsp (30 mL) canola oil

3 large fennel bulbs, bases trimmed and stems removed 2 tbsp (30 mL) extra-virgin olive oil

1 tsp (5 mL) salt

1/4 cup (60 mL) fresh orange juice

1/4 cup (60 mL) fresh lemon juice 2 tbsp (30 mL) fresh lime juice 4 tsp (20 mL) liquid honey

1/4 tsp (1 mL) salt

1/2 cup (250 mL) grapeseed oil or canola oil

2 cups (500 mL) arugula 2 medium navel oranges, peeled and sectioned

1 cup (250 mL) crumbled soft goat cheese

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 (2 L); refrigerate.

4. Cut each fennel bulb in half lengthwise and cut out core; discard core. Cut halves lengthwise into 1/4-inch (6-mm) slices. There should be about 8 cups (2 L).

5. Combine fennel, olive oil and 1 tsp (5 mL) 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. To prepare dressing, place orange juice, lemon juice, lime juice, honey and 1/4 tsp (1 mL) salt in a blender; blend to combine. With machine running, pour grapeseed oil through opening in lid in a thin steady stream, blending until combined.

8. Combine beets, fennel, arugula, oranges and goat cheese in a bowl. Add dressing and toss to combine. Serve immediately.