Beet, Fennel and Orange Salad

I bought freshly harvested vegetables and fruits at a farmer's market and decided to make a salad to enjoy the natural flavors of the vegetables. The beetroots and fennel were so sweet and delicious, it was not necessary to add any dressing either. I have provided a dressing recipe with the salad but you can eat the combination as is and taste the flavors of all the vegetables. Absolutely delicious!

Ingredients
1 red beetroot
1 golden beetroot
1 fennel bulb
2 oranges

Dressing (optional)
1 tbsp honey
2 tbsp vinegar
salt, to taste
pepper, to taste
1/4 cup olive oil (optional)

Method

Cook the beetroots and peel them. I usually cook the beetroots in a pressure cooker or InstantPot. It takes about 10 minutes on manual, with vent closed to cook them. Or in a traditional pressure cooker, I cook it till I get 2-3 whistles. Let the pressure drop naturally. Now, it becomes very easy to peel them. Slice away the top and bottom and then you can easily peel it. Slice the fennel bulb as well after removing the core. See the Fennel Pasta recipe for the process of removing the core of the fennel bulb. Peel the orange and slice it.

Try to slice these vegetables as finely as  you can. If you have a mandolin slicer, use the thin setting and make thin slices.

Mix all the ingredients of the dressing and whisk it well. You can also use a small blender to mix them thoroughly. Adjust the seasoning as needed. If you want it to be sweeter, add more honey. If you want it to be more sour, increase the vinegar amount. You can skip the oil and the dressing will still taste delicious. It will get a creamier texture if oil is added and whisked well.

Add enough dressing to dress the salad well and toss to cover all the slices.

Tips
You can also skip the dressing and just sprinkle salt and pepper and squeeze some lemon juice. When the vegetables are fresh, a dressing is not needed.