2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed (may substitute more red beets)
1 medium Cara Cara orange
3 blood oranges (may substitute more Cara Cara oranges)
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 small fennel bulb, very thinly sliced crosswise on a mandoline
1 small red onion, peeled and very thinly sliced on a mandoline (about 1/3 cup)
Good-quality olive or walnut oil, for drizzling
Coarse sea salt, such as fleur de sel or Maldon sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup loosely packed fresh cilantro and/or chervil leaves
Preheat oven to 400 F. Wash the 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.
Meanwhile, using a sharp knife, cut all peel and white pith from all the oranges; 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 orange and Cara Cara orange crosswise into thin rounds. You can cut rounds in half if they are large. Place sliced oranges in bowl with segments. Add the lemon juice and lime juice.
Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices and reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with the oil. Season to taste with the coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with the cilantro leaves.
Makes 6 servings.
— Recipe adapted by the Detroit Free Press from Bon Appetit magazine's January 2012 issue.