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1
Preheat the oven to 400.
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2
In a small baking dish, pour 1/2 inch of water over the beets.
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3
Drizzle with 2 tablespoons of the olive oil and season with salt and pepper.
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4
Cover with foil and bake for about 1 hour, or until tender.
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5
When the beets are cool enough to handle, peel them and slice them 1/4 inch thick.
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6
Using a sharp knife, peel the oranges, removing all the bitter white pith.
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7
Working over a bowl, cut in between the membranes to release the orange sections.
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8
Squeeze the juice from the membranes into the bowl.
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9
In a small saucepan, simmer 1/4 cup of the orange juice over moderate heat until reduced to 1 tablespoon, about 5 minutes.
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10
Pour the reduced orange juice into a bowl and mix in 1 tablespoon of the lemon juice and 1 tablespoon of olive oil.
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11
Season with salt and pepper.
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12
In a medium bowl, combine the remaining 2 tablespoons of lemon juice with the remaining 1 tablespoon of olive oil and season with salt and pepper.
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13
Add the fennel and parsley and toss well.
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14
In another medium bowl, toss the beets with the orange juice vinaigrette.
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15
Arrange the sliced beets on plates and mound the fennel salad on top.
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16
Arrange the oranges around the beets and serve.
