Beet, Orange, Onion, Fennel Salad
Ryan's decided to call this one the "BOOF" salad, and it's the dish featured in the Boston Globe article. Some don't eat fennel during Passover, or just don't like fennel, in which case, substitute thinly sliced celery, a great way to use up what you've bought to make chicken soup.
2 red beets
2 golden beets
2 blood oranges
2 regular oranges
1/2 red onion, sliced very thin
1/2 fennel bulb, sliced very thin
2 tbsp. fennel fronds
1 tbsp fresh lime juice
1 tbsp fresh lemon juice
1 tbsp fresh orange juice
6 tbsp good olive oil
Salt and Pepper to taste
In advance, roast all the beets, individually wrapped in foil, on a baking sheet, at 350 for about an hour. Allow them to cool, and then the skin comes off very easily.
Slice one of each of the type of beets into thin disks, and the other half into wedges.
Cut the oranges similarly to the beets.
Make a vinagarette of the citrus juices and olive oil, salt and pepper, by whisking those ingredients together.
Arange all the fruit/veggies on a platter, and drizzle the dressing on top.