This recipe was submitted in 2010 by CSA member Vee, who got it from Bon Appetit magazine. The result is a bright, colourful salad! As always, feel free to substitute the fresh herbs for what you have on hand.
Roasted Beet Salad with Fennel and Oranges
Ingredients
- 4 large beets, all but 1 inch of tops trimmed 3-inch-diameter
- 5 tablespoons extra-virgin olive oil divided
- 4 oranges
- 1 small fresh fennel bulb trimmed, quartered, cored, cut into paper-thin strips
- ¼ cup fresh mint finely chopped
- ¼ cup fresh Italian parsley finely chopped
- ¼ cup hazelnuts toasted, husked, halved
- 1 small shallot finely chopped
- 1 tablespoon balsamic vinegar
- Coarse kosher salt
- Freshly ground white pepper
- 1 ½ cups coarsely crumbled feta cheese
Instructions
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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 ½ hours. Uncover and cool completely. Peel beets, cut into ½-inch cubes, and place in large bowl; sprinkle with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments.
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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.
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Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.