Fennel, Beet and Orange Salad With Cumin Vinaigrette

• 2 medium beets, roasted peeled, halved and cut in thin half-moons
• 2 medium fennel bulbs (about 1 1/4 to 1 1/2 pounds), trimmed, quartered, cored and sliced very thin across the grain
• 1 navel orange, peeled, pith cut away, and cut in thin rounds or sections
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped cilantro
• 2 tablespoons lemon or lime juice
• 1/4 teaspoon sugar
• 1/2 teaspoon lightly toasted cumin seeds, crushed
• Salt to taste
• 1 small garlic clove, pureed (optional)
• 1/4 cup extra-virgin olive oil

1. Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
2. Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil.
3. Toss with the salad and serve.

beets, fennel bulbs, orange, fresh mint, cilantro, lemon, sugar, cumin seeds, salt, garlic, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1016820 (may not work)