- 1 cup Florida Orange Juice
- 1/4 cup Florida Oranges, segmented
- 1/4 cup Balsamic vinegar
- 1/4 cup Wasabi powder
- 2 tablespoons Water
- 1/4 cup Mayonnaise
- 1/4 cup Fennel, shaved
- 4 large Red beets, peeled and cooked
Combine the balsamic vinegar and orange juice and reduce to a syrup; keep warm. Combine the wasabi powder with the water and mix to create a paste; mix in the mayonnaise.
Combine the fennel and orange segments in a small bowl; reserve.
On a preheated grill, grill each side of the beets. Place each charred beet steak in the middle of a plate. Place a quarter of the orange segment and fennel mixture on top of each beet steak and drizzle the orange-balsamic reduction over the mixture. Place small dollops of the wasabi aioli around the plate.