Beet, Fennel, and Orange Salad

The warmer temps this week had me thinking salads instead of stews for a change, and even though it may have been a bit premature it is the best time of year to eat oranges.  Step 1, peel and boil or boil and peel four large beets and let cool before cutting them into bite size pieces.  Step 2, take off the rough outer leaves and thinly slice one fennel bulb.  Step 3, peel or cut away the skin with a knife from two oranges before cutting them into chunks.  Step 4, chop a handful of fresh mint.  Step 5, combine all with your best extra virgin olive oil, white balsamic vinegar, and kosher salt.  Step 6, think spring…we’re over the hump.