Beet, Orange and Fennel Salad

Ingredients

• ¼ cup slivered almonds, toasted
• ½ cup grated pecorino cheese
• 8 to 12 red leaf or other delicate lettuce leaves
• ¼ tsp. freshly ground pepper
• ½ tsp. salt
• 1 tsp. balsamic vinegar
• 1 tsp. red wine vinegar
• + 5 more ingredients
• • 2 Tbs. orange-infused olive oil
  • 1 fennel bulb
  • 2 oranges
  • 2 tsp. olive oil
  • 4 red or golden beets, about ½ lb. total

Preheat an oven to 350°F. If the beet greens are still attached, cut them off, leaving 1/2 inch of the stems attached. Place the beets in a single layer in a shallow baking dish. Drizzle with the olive oil and turn to coat. Roast, turning the beets occasionally, until tender when pierced with ...

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