This location has closed.
loading

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

Category:

Profile

Serves 6

Ingredients
2 3-inch diameter red beets, all but 1-inch of tops trimmed
2 3-inch diameter golden beets, all but 1-inch of tops trimmed
5 tbsp. extra-virgin olive oil, divided
4 oranges
1 small fresh fennel bulb, trimmed, quartered, cored, cut into paper-thin strips
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh Italian parsley
¼ cup hazelnuts, toasted, husked, halved
1 small shallot, chopped fine
1 tbsp. balsamic vinegar
Coarse kosher salt and freshly ground white pepper, to taste
½ cups coarsely crumbled feta cheese

Directions
Preheat oven to 400°. Place beets on a 9-by-9-by-2-inch metal pan. Drizzle 3 tablespoons oil over them and sprinkle with salt as desired; toss to coat. Cover pan with foil and roast beets until tender (about 1 ½ hours). Uncover and cool completely. Peel beets and cut into ½-inch cubes; place in large bowl and sprinkle with salt as desired.*

Cut peel and pith off oranges. Working over a medium bowl to catch orange juice, cut between membranes to release 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. Mound salad on large platter. Drain remaining orange segments and arrange on salad. Sprinkle with cheese.

*Beets can be roasted a day in advance. Bring to room temperature before serving.

Let this business know you found them on D Magazine’s Online Directories.