Beet Salad with Tangerine-Honey Viniagrette

2 cups assorted citrus sections grapefruit, blood oranges, tangerines, Meyer lemons
1 fennel bulb white bulb only, fronds reserved for garnish, shaved on a mandolin or cut thinly and put in acidulated water to preserve the color (water with lemon juice)
2 red or golden beets
2 cups baby spinach or baby arugula or favorite sturdy greens
1/3 cup tangerine juice
2 tablespoons best quality honey
¾ cup best quality extra virgin olive oil + 1 tablespoon
Salt and pepper

Preheat oven to 400
Lightly rub beets with the tablespoon of olive oil and wrap them in aluminum foil. Roast the beets until they are easily pierced with a paring knife (about 45 minutes-1 hour). Set aside to cool. Once cooled, peel the beets and slice them into thin wedges.
Drain the fennel.
Whisk the tangerine juice, honey and olive oil together. Adjust seasoning with salt and pepper.
Before serving, toss all of the salad ingredients together in a bowl or arrange on individual plates and drizzle lightly with vinaigrette.