Fennel, Beet and Orange Salad with Olives

Name: Fennel, Beet and Orange Salad with Olives
Yield: Makes 30 servings
Ingredients: 12 medium beets, trimmed; 2 tablespoons grated orange peel; 1 tablespoon Dijon mustard; 1 tablespoon fennel seeds, crushed; 1/3 cup balsamic vinegar; 1 cup olive oil; 6 fennel bulbs, trimmed (fronds reserved), halved lengthwise, thinly sliced crosswise; 12 large navel oranges; 1 1/2 cups halved pitted Kalamata olives

Fennel, Beet and Orange Salad with Olives was pinched from <a href="http://www.epicurious.com/recipes/food/views/Fennel-Beet-and-Orange-Salad-with-Olives-102644" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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12 medium beets, trimmed

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2 tablespoons grated orange peel

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1 tablespoon Dijon mustard

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1 tablespoon fennel seeds, crushed

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1/3 cup balsamic vinegar

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1 cup olive oil

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6 fennel bulbs, trimmed (fronds reserved), halved lengthwise, thinly sliced crosswise

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12 large navel oranges

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1 1/2 cups halved pitted Kalamata olives

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