Candy Cane Beet Salad With Orange And Fennel

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4 medium candy cane or chioggia beets (about 6 ounces each)

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

2 oranges, preferably blood oranges

3 tablespoons fresh lemon juice

1 fennel bulb—halved, cored and thinly sliced lengthwise

1 teaspoon finely chopped flat-leaf parsley

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