Fruity Beet and Fennel Salad
Rinse beets, peel and dice (gloves are recommended to prevent staining). Place in a saucepan with 150 ml (approximately 5 ounces) water and maple syrup, cover and simmer over low heat about 10 minutes. Remove from heat, stir in lemon juice and sherry vinegar, cover and refrigerate overnight.
Cut rinds off oranges with a sharp knife carefully, taking care to remove the white skin. Halve the oranges and then cut crosswise into thin slices, collecting the juice. Add 3 tablespoons orange juice to the beets. Rinse fennel, trim, set aside green leaves for garnish. Cut the fennel bulb lengthwise, cut out core and cut crosswise into thin slices.
Mix the remaining orange juice with salt, pepper and oil and mix with the fennel slices.
To serve, drain the beets and arrange with the orange slices and fennel on plates. Sprinkle with cashews and garnish with fennel leaves.