Beet, Orange, Fennel Salad

Roasted beets and braised fennel make this salad a bit more difficult and time-consuming, but your guests will be amazed by the combination of ingredients and tastes.
 
INGREDIENTS
2   medium red beets, peeled, cut and roasted
2   medium gold beets, peeled, cut and roasted
2   small fennel bulbs, thinly sliced
½  cup dry white table wine
1   large navel orange
2   tablespoons olive oil
2   tablespoons chopped flat leaf parsley

ROAST THE BEETS:

Pre-heat the oven to 350 F. Peel each of the beets, wearing gloves to prevent your hands from becoming stained red. Cut each beet into 8 pieces, cutting length-wise. Place the pieces into a medium bowl and mix with 2 tablespoons of olive oil making sure each piece is covered. Place the beet slices upright on a baking sheet (rounded part down) and place into the oven. Bake for 30 minutes, remove and allow them to cool.

BRAISE THE FENNEL

Place the slices of fennel in to a large skillet over medium heat and dry-fry for 6 to 8 minutes, turning often. Add the white wine, cover and cook for another 8 to 10 minutes, turning often, until the fennel has browned slightly. Remove from the heat and allow it to cool.

ASSEMBLE THE SALAD

Peel the orange and remove as much of the white pith as you can. Cut the top and bottom off the orange, about ¼ inch slice each, and cut the remainder into 4 slices. Cut each slice into quarters. Each of the 4 salad servings will receive 4 orange pieces, 4 red beet slices, 4 gold beet slices and ¼ of the fennel. Start with the orange slices, add the beet slices and top with the fennel. Sprinkle with a bit of olive oil and garnish with the chopped parsley. You could also garnish with chopped fennel greens if you wish.