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

Name: Golden and Crimson Beet Salad with Oranges, Fennel, and Feta
Yield: Makes 6 servings
Ingredients: 2 large (3-inch) red beets, all but 1 inch of tops trimmed; 2 large (3-inch) golden beets, all but; 1 inch of tops trimmed; 5 tablespoons extra-virgin olive oil; 4 oranges; 1 small fresh fennel bulb, trimmed, quartered, cored, and cut into paper-thin strips; 1/4 cup finely chopped fresh mint leaves; 1/4 cup finely chopped fresh flat-leaf parsley; 1/4 cup hazelnuts, toasted, husked, and halved; 1 small shallot, finely chopped; 1 tablespoon balsamic vinegar; Kosher or other coarse salt; Freshly ground white pepper; 1 1/2 cups coarsely crumbled feta cheese

November 7, 2012

Oranges, fennel, and toasted hazelnuts perk up red and yellow beets in this versatile salad from Chef Alfred Portale of the long-beloved Gotham Bar and Grill in New York City. Equal parts rustic and refined, with an eye-catching mix of colors and sophisticated blend of ingredients, this salad is perfect as a dinner-party starter or main-course accompaniment. Try grilling the beets, instead of roasting, to add yet another layer of flavor.

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