Golden And Crimson Beet Salad With Oranges, Fennel,

Name: Golden And Crimson Beet Salad With Oranges, Fennel, And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat oven to 400u00b0F. 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.
2
Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
3
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.
4
Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Golden And Crimson Beet Salad With Oranges, Fennel, And Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions