Blood Orange, Beet, and Fennel Salad

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

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

½ small fennel bulb, very thinly sliced crosswise on a mandoline

¼ red onion, very thinly sliced on a mandoline (about ⅓ 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

¼ cup loosely packed fresh cilantro and/or chervil leaves

Directions at bonappetit.com

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