Golden and Crimson Beet Salad with Oranges, Fennel, and Feta
Oranges, fennel, and toasted hazelnuts perk up red and yellow beets in this versatile salad from Chef Alfred Portale of the long-beloved Gotham Bar and Grill in New York City. Equal parts rustic and refined, with an eye-catching mix of colors and sophisticated blend of ingredients, this salad is perfect as a dinner-party starter or main-course accompaniment. Try grilling the beets, instead of roasting, to add yet another layer of flavor.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Place all the beets in a 9-inch square metal pan. Drizzle 3 tablespoons of oil over, sprinkle with salt and pepper, and toss to coat. Cover the pan with foil and roast the beets until tender, about 1 1/2 hours. Uncover and cool completely.
Step 2
Peel the beets, cut into 1/2-inch cubes, and place in a large bowl, each color on opposite side; sprinkle with salt and pepper.
Step 3
Cut all peel and pith off the oranges. Working over a medium bowl to catch the juice, cut between the membranes, releasing the segments. Add 1 cup of orange segments and the fennel, mint, parsley, hazelnuts, and shallot to the bowl with the beets.
Step 4
Transfer 2 teaspoons of orange juice to a small bowl; whisk in the vinegar and remaining 2 tablespoons olive oil. Season the dressing to taste with salt and white pepper. Stir into the beet mixture.
Step 5
Mound the salad on a large platter. Drain the remaining orange segments; arrange on salad. Sprinkle with cheese.
DO AHEAD
Step 6
The BEETS can be roasted 1 day ahead. Cover and chill. Bring to room temperature before using.
