If you like the bold flavors of the fall like orange, fennel or beet, this is a great one to try. It is so colorful that it looks great on the plate.
2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed (if unavailable, use red beets
1 tablespoon fresh lemon juice
1 tablespoons fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive oil (for drizzling)
Kosher salt and pepper to taste
Garnish with 1/4 cup loosely packed fresh cilantro
Preheat oven to 400°. Wash 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 oranges; discard peel and pith. Working over a medium bowl, cut between membranes of 2 oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining 2 oranges crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; 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 oil. Season to taste with kosher salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.