Beet Fennel Brown Rice Salad with Orange Vinaigrette

1-2 large beets (see directions below)

1 fennel bulb, roughly diced

4 tbsp parsley, chopped

1/4 cup chopped pecans

2 cups cooked brown rice
Orange Vinaigrette

Orange Vinaigrette

2 tsp orange zest

Juice of one orange

2 tbsp white balsamic vinegar

3 tbsp extra virgin olive oil

Salt and pepper

To prepare the beets: Rinse the beets, and cut off the tops and bottoms. Rub with olive oil, salt, and pepper and wrap in foil. Bake at 350 for about an hour. Allow to cool completely, then peel (with a knife, not a peeler), and dice into 1/4 inch cubes.

For the vinaigrette: Whisk together all ingredients.

Assemble the salad just before eating. To bring for lunch, layer the beets and fennel, and parsley on the bottom of a container, top with rice and pecans. Store the dressing in a separate container.

Yield: 4 servings