• 3 small red beets, cooked
  • 2-3 oranges
  • 3-4 cups fennel, chopped (2 large bulbs)
  • 1/4 red onion, very thinly sliced on a mandolin (about 1/3 cup)
  • 1 Tbsp. fresh orange juice
  • 1 Tbsp. fresh lime juice
  • Good-quality extra-virgin olive
  • Coarse sea salt, such as fleur de sel
  • Freshly ground black pepper
  • 1/4 cup loosely packed fresh cilantro, chopped



  1. Place the fennel on a large tray. Layer the sliced onion on top. Drizzle with olive oil; salt and pepper.
  2. With a sharp knife, cut all peel and white pith from all oranges; discard and slice the oranges. Save 1/2 of 1 orange and squeeze juice from membranes into bowl, along with lime juice.
  3. Slice 2 beets crosswise into thin rounds. Layer beets and oranges on top of the fennel, dividing evenly.
  4. Spoon reserved citrus juices over, then drizzle salad generously with more oil. Season to taste with coarse sea salt and pepper.
  5. Garnish salad with cilantro leaves; serve!