3 Sunkist® Blood Oranges
1 medium Sunkist Navel Orange
1 tbsp Sunkist Lemon juice
2 medium red beets
2 medium golden beets
¼ red onion, very thinly sliced on a mandoline
½ small fennel bulb, very thinly sliced crosswise on a mandoline
¼ cup loosely packed fresh cilantro
Extra-virgin olive oil
Salt and pepper
Prep Time: 15 min
Cook Time: 1 hr
1 Preheat oven to 400° F. 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.
2 Meanwhile, using a sharp knife, cut all peels and white pith from the Blood and Navel Oranges and discard. Working over a medium bowl, cut between membranes of 2 Blood Oranges to release segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Slice remaining Blood and Navel Oranges into thin rounds. Place sliced oranges in bowl with the segments and add lemon juice.
3 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 onions over beets. Spoon reserved citrus juices over the top, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes.
4 Garnish salad with cilantro leaves and savor the flavor!
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