Easy recipe Blood Orange, Beet, and Fennel Salad

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two medium red beets, tops trimmedtwo medium golden beets, tops trimmedabout three blood orangesone medium navel orange (preferably Cara Cara)one tablespoon fresh lemon juiceone tablespoon fresh lime juiceone/two small fennel bulb, very thinly sliced crosswise on a mandolineone quarter red onion, very thinly sliced on a mandoline (about one third cup)Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)Coarse sea salt, such as fleur de sel or Maldon sea saltfreshly ground black pepperone quarter cup loosely packed fresh cilantro (Recipes by ingridients cilantro) and/or chervil leaves. .