Golden And Crimson Beet Salad With Oranges, Fennel, And Feta
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
53
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil (divided)4
Oranges1 small
Shallot (finely chopped)1 tbsp
Balsamic Vinegar1.5 cups
Crumbled Feta Cheese (coarsely)Directions:
1
Preheat oven to 400°F
2
Place all beets in 9x9x2-inch metal pan
3
Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat
4
Cover pan with foil and roast beets until tender, about 1 1/2 hours
5
Uncover and cool completely
6
Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper
7
Do ahead Can be made 1 day ahead
8
Cover and chill
9
Bring to room temperature before using
10
Cut all peel and pith off oranges
11
Working over medium bowl to catch orange juice, cut between membranes, releasing segments
12
Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets
13
Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil
14
Season dressing to taste with salt and white pepper
15
Stir into beet mixture
16
Mound salad on large platter
17
Drain remaining orange segments; arrange on salad
18
Sprinkle with cheese
19
Preheat oven to 400°F
20
Place all beets in 9x9x2-inch metal pan
21
Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat
22
Cover pan with foil and roast beets until tender, about 1 1/2 hours
23
Uncover and cool completely
24
Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper
25
Do ahead Can be made 1 day ahead
26
Cover and chill
27
Bring to room temperature before using
28
Cut all peel and pith off oranges
29
Working over medium bowl to catch orange juice, cut between membranes, releasing segments
30
Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets
31
Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil
32
Season dressing to taste with salt and white pepper
33
Stir into beet mixture
34
Mound salad on large platter
35
Drain remaining orange segments; arrange on salad
36
Sprinkle with cheese