Roast beets

1. Preheat the oven to 425° F.
2. Peel the beets, cut them in half and place them in a mixing bowl.
3. Pour 2 Tbsp balsamic vinegar, orange juice, maple syrup, and water over beets and season with salt and pepper.
4. Arrange on the baking sheet, cover with foil, and bake until tender for 40-45 min.

Make dressing

Add olive oil, 2 Tbsp balsamic vinegar and Dijon mustard to the glass jar; mix thoroughly until all ingredients are combined.

Assemble salad

1. When beets are cool, slice each half into wedges.
2. Peel and cut oranges in half-moon slices.
3. Slice fennel bulb in half, take out core, and slice fennel into small strips.
4. Chop green onions.
5. Arrange vegetables and fruits on salad greens.
6. Add dressing right before serving.