Blood Orange, Beet, And Fennel Salad

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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 tablespoon 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, pumpkin seed, or walnut oil (for drizzling)

Coarse sea salt, such as fleur de sel or Maldon sea salt

freshly ground black pepper

1/4 cup loosely packed fresh cilantro and/or chervil leaves

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