Cut beets into quarters, cutting off the top stems. Place cut beets into medium saucepan with enough water to cover. Bring to a boil and simmer, covered, until tender but still firm, 20—30 minutes. Drain and rinse with cool water to remove the skins.

Cut the beets into bite sized (½-inch) pieces and place into a mixing bowl.

Add apples and fennel. Toss together with lemon and orange juices, olive oil, agave syrup, salt and pepper.

Serve in beautiful ceramic bowl.

Optional: Add thinly sliced red onion, crumbled feta and pumpkin seeds for an extra-yummy touch!