Roasted beet and fennel salad

I made this a few weeks ago, so I hope I remember what I did. It was very tasty. I roasted the beets and fennel a day in advance. I wrapped them each in foil, with a little olive oil on the fennel (just the white part, with the tough core removed). The beet skins slip right off when done. The next day, I chopped the beets and fennel, and tossed them with some chopped kalamata olives. I drizzled a little olive oil and vinegar on a bed of arugula, then heated the veggies in the micro and spooned them over the greens. Some salt & pepper, and voila!