Salads

1. Preheat oven to 375 degrees F. Spray a rimmed baking sheet with vegetable cooking spray.

2. Peel beets, cut into quarters, then cut each quarter into 1/4-inch-thick slices. Place on baking sheet and spray with vegetable cooking spray. Roast until tender, about 18 to 22 minutes. Let cool to room temperature while preparing the rest of the salad.

3. In a small bowl, whisk together oil, lemon juice, mustard, garlic, fennel seeds (if using), salt, and pepper. Set aside.

4. Peel orange and separate into segments; remove membrane from segments, if desired. Slice each segment into thirds and add to a large bowl. Thinly slice radishes and add. Cut avocado into 1/2-inch cubes and add. Add tarragon or basil and drizzle with half the reserved dressing. Toss gently to mix ingredients.

5. When beets have cooled, add to orange mixture with remaining dressing. Toss to mix, and serve.

Source: Hannaford fresh Magazine, March - April 2013