Orange Salad With Beets And Fennel

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6 small fresh beets, washed and trimmed of greens (red, golden, or any other variety, or a mixture)

1/4 cup balsamic vinegar, divided

1/4 cup fresh orange juice (about 1 orange)

1/4 cup water

1/4 cup olive oil

2 tablespoons maple syrup

Salt, to taste

Freshly ground pepper, to taste

1 head Belgian endive, trimmed, cored, washed, and drained

1 small head radicchio, trimmed, cored, washed, and drained

2 navel oranges, peeled and cut into 1/2-inch sections

1 fennel bulb, cored and thinly sliced

1 small onion, thinly sliced (about 1/2 cup)

1 tablespoon Dijon mustard

Garnishes: 2 tablespoons each chopped fresh chives, fennel fronds, and mint

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