1 fennel bulb quartered, cored, and sliced into ½ inch thick strips, fronds reserved for garnish
1 Tbsp olive oil
Black pepper, to taste
1 blood orange
1 small red grapefruit
½ cup red onion, thinly sliced
2 oz chévre, crumbled
1 Tbsp chopped mint, for garnish
To make the vinaigrette: In a medium bowl, combine the shallot, lemon juice, orange juice, and vinegar. Slowly add the olive oil, whisking vigorously. Stir in the chopped mint. Season with salt and pepper.
To make the salad: Preheat the oven to 375°. Season the beets with a pinch of flake salt, wrap them tightly in foil, and place them on a baking sheet.
Toss the fennel in 1 tablespoon of the olive oil. Season with salt and pepper and place alongside the beets and roast them together for one hour or until the beets are fork tender and the fennel is golden brown.
Peel one of the blood oranges and slice it crosswise into ¼-inch slices.
Peel and remove the segments of the grapefruit using a paring knife, slicing between the membranes to remove the fruit.
Remove the beets and fennel from the oven and allow them to cool.
Peel the beets with a towel or paring knife and slice into ¼-inch slices.
On a serving platter layer the sliced beets, sliced oranges, and grapefruit segments. Season with a pinch of salt.
Scatter the sliced fennel and onion over the beets and citrus. Top with the chévre and a sprinkle of mint.
Spoon the vinaigrette over the salad and serve with a garnish of fennel fronds.