Roast until the beets can be easily pierced with a fork, 1 to 1 1/4 hours.
Set aside, uncovered, until cool enough to handle, about 30 minutes.
Peel and refrigerate until cold, about 30 minutes.
Grind fennel seeds in a clean spice grinder or with a mortar and pestle.
With the motor running, gradually add canola and olive oils.
Add the vinaigrette and toss to coat.
Add berries and mozzarella; toss to coat.
Serve topped with radishes and microgreens, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
