Salatada

Blood orange, beet, and fennel salad

Delight in the zesty flavors of blood orange combined with the earthy sweetness of beets and the fresh crunch of fennel in this vibrant salad.

Ingredients:

medium red beets, tops trimmed
medium golden beets, tops trimmed
blood oranges
medium navel orange (preferably Cara Cara)
tablespoon fresh lemon juice
tablespoons fresh lime juice
/2 small fennel bulb, very thinly sliced crosswise on a mandoline
/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
/4 cup loosely packed fresh cilantro and/or chervil leaves

Preheat oven to 200 °C. Clean beets, keeping some moisture on the skins. Wrap each beet individually in aluminum foil; place on a baking sheet with edges and bake until the beets are soft when pierced with a knife, approximately 1 hour. Allow them to cool.
In the meantime, using a well-sharpened knife, remove all the peel and white pith from the oranges; throw them away. Over a medium bowl, separate the segments of 2 blood oranges by slicing between the membranes and letting them fall into the bowl; extract juice from the membranes into the bowl and discard them. Cut the remaining blood orange and Cara Cara orange into thin round slices. Position the sliced oranges in the bowl with the segments. Pour in lemon juice and lime juice.
Peel the cooled beets. Slice 2 beets into thin rounds. Cut the remaining 2 beets into wedges. Filter out the citrus juices and set aside. Arrange beets and oranges on plates evenly. Place fennel and onion over the beets. Pour the reserved citrus juices over the salad, then generously drizzle the salad with oil. Season with coarse sea salt and pepper according to taste. Let the salad sit for 5 minutes to let the flavors blend. Decorate the salad with cilantro leaves.

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