Blood Orange, Beet, and Fennel Salad

INGREDIENTS

• freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup loosely packed fresh cilantro and/or chervil leaves
• 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
• Coarse sea salt, such as fleur de sel or Maldon sea salt
• 2 medium golden beets, tops trimmed
• 1 medium navel orange (preferably Cara Cara)
• 1 tablespoon fresh lime juice
• Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
• 3 blood oranges
• 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
• 2 medium red beets, tops trimmed