GOLDEN & CRIMSON BEET SALAD
Golden & Crimson Beet Salad
- 2 large (3" diameter) red beets, all but 1 inch of tops trimmed
- 2 large (3" diameter) golden beets, all but 1 inch of tops trimmed
- 5 tbsp extra-virgin olive-oil, divided
- 4 oranges
- 1 small fennel bulb, trimmed, quartered, cored, and cut into paper-thin strips
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
- 1/4 cup hazelnuts, toasted, husked, and split
- 1 small shallot, finely chopped
- 1 tbsp balsamic vinegar
- Coarse kosher salt
- Freshly ground pepper
- 1 1/2 cups coarsely crumbled Feta cheese
Preheat oven to 400 F.
Place all beets into a metal pan.
Drizzle with 3 tbsp olive oil; 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" cubes, and place in a large bowl, each color on opposite side; sprinkle with salt and pepper.
Cut all peel and pith off oranges.
Working over medium bowl to catch orange juice, cut between membranes, releasing segments.
Add 1 cup orange slices, hazelnuts, fennel, parsley, mint and shallots to bowl with beets.
Transfer 2 tbsp orange juice to small bowl;
Whisk in vinegar and remaining 2 tbsp olive oil.
Season dressing to taste with salt and pepper.
Stir into beet mixture.
Mound salad onto large platter.
Drain remaining orange segments; arrange on salad.
Sprinkle with cheese.
You might not notice any oranges in this photo, because I used Blood Oranges, which I happened to have on hand. But ordinarily, they'd stand out bright against the red of the beets and the white of the hazelnuts.