Ingredients

• 2 large beets
  
• 1 bulb fennel, stalks removed, fronds reserved
  
• 3 oranges, zested and supremed
  
• ³/₄ cup freshly toasted walnut halves
  
• 2 teaspoons orange zest
  
• 1 teaspoon fennel seeds, dry toasted in a hot pan
  
• 1 shallot, minced
  
• ¹/₄ cup orange juice, squeezed from oranges after segments have been removed
  
• ¹/₄ cup champagne or white wine vinegar
  
• ¹/₂ cup walnut oil
  
• flaky salt and freshly cracked pepper