Ingredients

• 4 to 6 small to medium-sized beets
• 3 oranges, segmented
• 1 small fennel bulb, very thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled goat cheese
• 1/4 cup fresh mint leaves, torn
• 2 Tablespoons honey
• 2 Tablespoons white wine vinegar
• 1/4 cup olive oil
• 3 cups arugula
• salt and pepper, to taste

Instructions

Place the beets on a perforated Wolf Convection Steam Oven pan and position it on rack 3. Place a solid pan below to catch any beet juice. cook on Wolf Convection Steam Mode at 225°F for approximately 40 minutes, or until a toothpick inserts with no resistance.

Once the beets are finished cooking, remove them from the oven and let them cool for about 10 minutes.

While the beets are cooling, segment the oranges, slice the fennel and red onion using a mandolin, and prepare the dressing.

In a small bowl, whisk together the honey, white wine vinegar, olive oil, salt, and pepper until well combined. Adjust seasoning to taste. Once the beets have cooled, peel them using a peeler or rub off the skins with a paper towel.

Take off skin of beats. Quarter or dice the beets and place them in a bowl.

In a large mixing bowl, combine the beets, oranges, fennel, and red onion. Pour the dressing over the salad and gently toss to coat evenly.

Arrange a handful of arugula on serving plates. Spoon the beet and citrus mixture over the arugula. Scatter crumbled goat cheese and torn mint leaves over the top.

Optionally, drizzle a little extra honey over the salad for added sweetness.