Beet, Fennel and Orange Salad
- 2 medium red beets, tops trimmed
- 2 medium golden beets, tops trimmed
- 3 blood oranges
- 2 medium navel orange
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1/2 small fennel bulb, very thinly sliced
- 1/4 red onion, very thinly sliced (about 1/3 cup)
- High-quality walnut oil (for drizzling)
- Pink Himalayan sea salt
- freshly ground black pepper
- 1/4 cup loosely packed fresh cilantro leaves
Preheat oven to 375°. 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, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 3 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and naval 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 pink Himalayan sea salt and pepper. Let salad stand for a few minutes to allow flavors to meld. Garnish salad with cilantro leaves.