Blood orange, beet, and fennel salad

Enjoy the refreshing blend of colors and flavors in this blood orange, beet, and fennel salad. Elevate your taste buds with this vibrant and nutritious dish.

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

Instructions:

1. Preheat the oven to 400°. Clean the beets, leaving some moisture on the skins. Wrap each beet individually in foil, place them on a baking sheet with raised edges, and bake until they are soft when pierced with a knife, which should take around 1 hour. Allow them to cool down.
2. While the beets are baking, use a sharp knife to remove all the peel and white pith from the oranges; you can discard these parts. Over a medium bowl, segment 2 blood oranges by cutting between the membranes to release the segments into the bowl; squeeze the juice from the membranes into the bowl and discard the membranes. Cut the remaining blood orange and Cara Cara orange into thin rounds crosswise. Add the sliced oranges into the bowl with the segments. Mix in lemon juice and lime juice.
3. Once the beets are cooled, peel them. Cut 2 beets into thin round slices and the remaining 2 beets into wedges. Strain the citrus juices and set aside. On plates, create layers of beets and oranges, dividing them evenly. Place fennel and onion over the beets. Pour the reserved citrus juices over the salad, then generously drizzle it with oil. Season with coarse sea salt and pepper according to your taste. Allow the salad to sit for 5 minutes to blend the flavors. Finally, garnish the salad with cilantro leaves.

Summary:

• Calories: 447 kcal
• Fat: 2 g
• Protein: 12 g
• Carbs: 108 g
• Potassium: 2541 mg
• Magnesium: 158 mg