From My Bowl

Roast the Beets: (Note: this can be done up to 2 days in advance). Preheat the oven to 400F and set a baking sheet aside. Trim the roots and ends off of each beet, then wrap in aluminum foil. Add 1-2 teaspoons of water to the beet before sealing off the foil (this helps them steam better), then place on the baking tray. Roast in the middle rack of the oven for 40 to 50 minutes, until the beets are tender.

Make the Olive Oil Dressing: Add the lemon juice, orange zest, and salt to a large bowl and whisk well. Continue to whisk as you slowly pour the olive oil into the mixture, whisking vigorously until emulsified.

Marinate the Fennel: Cut the bottom root and top thin portions of the fennel off, saving the fine fronds (which look like dill) for garnish. Use a mandoline or sharp knife to thinly slice the fennel. Transfer the fennel to the bowl with the citrus dressing and toss until coated; keep in the fridge until ready to combine in step 6.

Make the Spiced Yogurt: Whisk the yogurt, cumin, and salt together in a small bowl until combined; keep in the fridge until step 6.

Cut the Beets & Oranges: Carefully remove the beets from the foil and let cool slightly, then peel; the outer skin should come off easily. Slice into 1/4” slices and set aside. Supreme* the orange and set aside.

Plate: Use a spoon or spatula to generously spread the spiced yogurt mixture across the bottom of a serving platter. Top the yogurt with layers of the marinated fennel, sliced beets, and oranges until evenly distributed, then drizzle the beets with the remaining citrus dressing. Garnish with the reserved fennel fronds, chopped dill, and toasted walnuts. Serve immediately.