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Golden and Crimson Beet Salad with Oranges, Fennel, and Feta

4.7

(48)

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Golden and Crimson Beet Salad with Oranges, Fennel, and FetaGary Moss

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 large (3-inch-diameter) red beets, all but 1 inch of tops trimmed
2 large (3-inch-diameter) golden beets, all but 1 inch of tops trimmed
5 tablespoons extra-virgin olive oil, divided
4 oranges
1 small fresh fennel bulb, trimmed, quartered, cored, cut into paper-thin strips
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh Italian parsley
1/4 cup hazelnuts, toasted, husked, halved
1 small shallot, finely chopped
1 tablespoon balsamic vinegar
Coarse kosher salt
Freshly ground white pepper
1 1/2 cups coarsely crumbled feta cheese

Preparation

  1. Step 1

    Preheat oven to 400°F. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each color on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

    Step 2

    Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture.

    Step 3

    Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.

TagsSaladSalad DressingBeetRoot VegetableVegetableFennelOrangeCitrusFruitHazelnutNutStarterSideDinnerGluten FreeVegetarianEasyWeeknight MealsRoastFallWinterBon Appétit
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