Pink Salad

I learned to make this salad in my cooking class:

3 roasted beets (1 hour, wrapped in foil, at 375°F), 2 oranges, one apple, 1/2 bulb of fennel, dill, toasted pecans (candied with a little oil and brown sugar), spinach and dressing: olive oil, lemon, dijon mustard, salt, pepper and toasted fennel seeds.

Tossing the salad turned my hands as pink as everything else in it. In fact everything in my kitchen is pink right now.