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

Golden and Crimson Beet Salad with Oranges, Fennel, and Feta
Photo by Gary Moss

Ingredients

  • 1 tablespoon balsamic vinegar
  • 2 large (3-inch-diameter) red beets
  • 2 large (3-inch-diameter) golden beets
  • ¼ cup hazelnuts
  • 1 ½ cups coarsely crumbled feta cheese
  • Freshly ground white pepper
  • Coarse kosher salt
  • + 6 more ingredients
    • 4 oranges
    • ¼ cup fresh mint
    • ¼ cup fresh Italian parsley
    • 1 small fresh fennel bulb
    • 1 small shallot
    • 5 tablespoons extra-virgin olive oil

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...

View full recipe at Epicurious

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