Blood Orange, Beet, and Fennel Salad

Ingredients

• 6 servings pepper black freshly ground
• 3  blood oranges 
• 0.3 cup cilantro leaves fresh loosely packed
• 6 servings sea salt such as fleur de sel or maldon sea salt
• 0.5 small fennel bulb very thinly sliced
• 2 medium golden beets trimmed
• 1 tablespoon juice of lemon fresh
• 1 tablespoon juice of lime fresh
• 1 medium navel oranges (preferably Cara Cara)
• 2 medium beets red trimmed
• 6 servings pumpkin seeds extra-virgin (for drizzling)

Equipment

• bowl
• baking sheet
• oven
• knife
• aluminum foil

Directions

1. Preheat oven to 400°. Wash beets, leavingsome water on skins. Wrap individuallyin foil; place on a rimmed baking sheet androast until beets are tender when piercedwith a knife, about 1 hour.
2. Let cool.
3. Meanwhile, using a sharp knife, cutall peel and white pith from all oranges;discard. Working over a medium bowl, cutbetween membranes of 2 blood oranges torelease segments into bowl; squeeze juicefrom membranes into bowl and discardmembranes. Slice remaining blood orangeand Cara Cara orange crosswise into thinrounds.
4. Place sliced oranges in bowl withthe segments.
5. Add lemon juice andlime juice.
6. Peel cooled beets. Slice 2 beetscrosswise into thin rounds.
7. Cut remaining2 beets into wedges. Strain citrus juices;reserve.
8. Layer beets and oranges on plates,dividing evenly. Arrange fennel and onionover beets. Spoon reserved citrus juicesover, then drizzle salad generously with oil.Season to taste with coarse sea salt andpepper.
9. Let salad stand for 5 minutesto allow flavors to meld.
10. Garnish salad withcilantro leaves.