Fennel, Beet and Orange Salad With Cumin Vinaigrette

2 medium beets, roasted peeled, halved and cut in thin half-moons
2 medium fennel bulbs (about 500g-750g), trimmed, quartered, cored and sliced very thin across the grain
1 orange, peeled, pith cut away, and cut in thin rounds or sections
2 tablespoons chopped fresh mint
1 tablespoon chopped coriander
2 tablespoons lemon or lime juice
½ teaspoon lightly toasted cumin seeds, crushed
Salt to taste
1 small garlic clove, puréed (optional)
¼cup extra-virgin olive oil

Combine beets, fennel, orange slices or medallions, mint and coriander in a large salad bowl.

Whisk together lemon or lime juice, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

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