Blood Orange, Beet, and Fennel Salad

By: Bon Appétit

Ingredients

• 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 leavesnions

For the full recipe, check it out on Bon Appetit

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