Orange, Beet and Fennel Salad


2 medium red beets, tops trimmed

2 medium golden beets, tops trimmed

3 blood oranges

1 medium navel orange

1 Tbsp fresh lemon juice

1 Tbsp fresh lime juice

1⁄2 small fennel bulb, very thinly sliced

1⁄4 red onion, very thinly sliced

1/4 cup fresh cilantro, chopped

Extra-virgin olive oil or avocado oil (for drizzling)

Celtic sea salt and freshly ground black pepper, to taste


Preheat oven to 400°.

Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, peel oranges. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and navel orange crosswise into thin rounds. Place sliced oranges in bowl with the segments.

Add lemon juice and lime juice.

Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges.

Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil.

Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld.

Garnish salad with cilantro.