Beet and Fennel Salad

Preheat the oven to 400. Wash the beets well. Wrap them individually in foil and place them on a baking sheet or roasting pan. Cook, undisturbed for 45 to 90 minutes, until beets are easily pierced (they may cook at different rates).

While beets are cooking, trim the fennel bulb and chop it into 1/2 to 1 inch chunks. Remove beets and plunge them into ice water until cool. Then peel beets and cut them into chunks the same size as the fennel. Toss beets, fennel and remaining ingredients together in medium bowl and serve immediately. If you plan to let the salad sit awhile, hold out on the lemon juice until the last minute.