Blood Orange, Beet, and Fennel Salad



  • 4 medium red beets, tops trimmed
  • 3 blood oranges
  • 1 medium navel orange (preferably Cara Cara)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandolin
  • 1/4 red onion, very thin (about 1/3 cup)
  • Extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
  • Coarse sea salt
  • Freshly-ground black pepper
  • 1/4 cup loosely-packed fresh cilantro and/or chervil leaves


Preheat oven to 400°F. Wash the beets, leaving some water on the 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 the oranges; discard. Working over a medium bowl, cut between the membranes of 2 blood oranges to release segments into the bowl; squeeze juice from the membranes into the bowl and discard the membranes. Slice the remaining blood orange and Cara Cara orange crosswise into thin rounds. Place the sliced oranges in the bowl with the segments. Add the 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 the plates, dividing evenly. Arrange fennel and onion over the beets. Spoon over the reserved citrus juices, then drizzle salad generously with the oil. Season with coarse sea salt and pepper to taste. Let salad stand for 5 minutes to allow flavors to blend. Garnish the salad with cilantro leaves.