1. Roast the beets: Preheat the oven to 400°. In a large baking dish, toss the beets with the olive oil, salt and pepper. Add the thyme and cover the baking dish with aluminum foil, crimping it around the edges to form a tight seal. Roast in the oven until a paring knife easily slips into the center of one of the larger beets, 40 to 50 minutes. Uncover and set aside to cool slightly. Once the beets are cool enough to handle, peel them (wearing gloves to protect your hands from staining) and slice into 1-inch wedges. Set aside.

2. Reduce the oven temperature to 350° and toast the pine nuts on a rimmed baking sheet until golden-brown, about 5 minutes. Transfer to a plate and set aside.

3. Make the dressing: In a small bowl, combine the chopped shallot with the lemon and orange juices and set aside for 10 minutes. Meanwhile, in a small skillet, toast the coriander seeds over medium heat, shaking the pan often, until the seeds are golden and fragrant, 2 to 3 minutes. Transfer the seeds to a spice grinder and pulse until roughly ground (or crush the seeds using a mortar and pestle). Add the coriander to the shallot mixture and whisk in the olive oil, salt and pepper. Set aside.

4. Place the fennel in a large bowl and add the arugula, squash blossoms, sliced shallot and roasted beet wedges. Add the dressing and toss to coat. Arrange on 4 plates and tuck 4 pieces of cheese into each salad. Sprinkle each serving with the toasted pine nuts and drizzle with abbamele. Serve.