Remove stems from all beets, rinse and wrap each beet individually in foil.

Transfer beets to a rimmed baking sheet and cook for 1 hour.

Remove any wilted parts of the fennel bulbs and discard.

Chop the bulb & stalks then mince the fennel fronds.

Add all fennel pieces to a large mixing bowl.

Add sliced red onion, sliced pears and fresh parsley.

Squeeze juice from 1/2 the orange, 1/2 the lemon and 1/2 the lime into the bowl along with olive oil and sea salt.

Toss to combine.

Let the beets cool.

Peel and serve salad garnished with quartered cold roasted beets.