Categories: Salad- Salad Dressings- Slaw

Ingredients

• 2 medium red beets, tops trimmed 1 inch from bulb
• 2 medium golden beets, tops trimmed 1 inch from bulb
• 3 blood oranges, divided use
• 1 Cara Cara orange
• Peeled segments of 1/4 pummelo, divided use optional
• 1/2 small fennel bulb, very thinly sliced crosswise
• 1/4 red onion, very thinly sliced
• 1 Tbsp. fresh lemon juice
• Good-quality extra-virgin olive oil
• Coarse sea salt
• Ground black pepper
• 1/4 cup loosely packed fresh cilantro and/or Italian parsley
• Handful fresh blackberries, optional

Directions

1. Heat oven to 400 degrees. Wash beets, leaving some water on skins. Divide and enclose in 2 separate aluminum foil packets; place on 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, remove peel and white pith from 2 of the blood oranges and the Cara Cara orange by cutting the top and bottom off each citrus, making those 2 cuts parallel to each other and cutting just below white pith-place cut side down on work surface and cut off peel and pith in strips starting at the top, following the contour of the fruit. Cut remaining blood orange in half and squeeze juice into small bowl, or cup. If using pummelo, cut the peeled fruit into segments along the membranes.
3. Peel cooled beets and cut off stems. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Layer beets and oranges on plates or platter, dividing evenly (add pummelo segments if using). Arrange fennel and onion over beets. Add lemon juice to blood orange juice; stir and spoon over salad; drizzle salad to taste with oil. Season to taste with coarse sea salt and pepper (do this at the last minute if making ahead). Let salad stand 5 minutes to allow flavors to meld or refrigerate up to 4 hours covered with plastic wrap. Garnish salad with cilantro and/or parsley leaves and blackberries.

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