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Blood Orange, Beet, and Fennel Salad

Blood Orange, Beet, and Fennel Salad Recipe

  • 2 medium red beets, tops trimmed
  • 2 medium golden beets, tops trimmed
  • 3 blood oranges
  • 1 medium navel orange (preferably Cara Cara)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoons fresh lime juice
  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
  • 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
  • Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
  • 1/4 cup loosely packed fresh cilantro and/or chervil leaves
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