You will need:
2 bunches beets with greens attached (you will probably not use all the beets for the salad, but might as well roast them all together and then keep them in the fridge to eat later)
1 bulb fennel (anise)
2 Tbsp olive oil
2 small juice oranges
1/2 tsp ume plum vinegar
1 tsp raw honey
Preheat the oven to 375. Trip tops off of the beets and set aside. Rinse beets and wrap loosely in foil. Place them in the oven (on a tray) and roast about 1 hour (until can be easily pierced with a fork). When they are done allow them to cool, then rinse the skin away (should rinse away easily). Slice into pieces.
Trim beet greens, roll together, and slice into thin strips.
Rinse thoroughly in water and drain. Slice fennel into very thin slices and mix with the beet greens.
Mix together juice from both oranges and zest from one of the oranges. Add olive oil, honey, and ume plum vinegar. Dress beet greens and fennel and allow them to sit out for about 40 min. Top with beets (optional~ garnish with walnuts).
