Beet Salad with Feta, Orange, and Mint

by Alfred Portale and Andrew Friedman
from Alfred Portale Simple Pleasures
(William Morrow, 2004)
Serves 4

This simple, vibrant salad extracts everything beets have to offer by first roasting them to concentrate their flavor, then tossing them with orange segments, imbuing the beets with a crimson tint reminiscent of blood oranges.

If you think of feta cheese as dry, crumbly, and excessively salty, you’ve probably had the ubiquitous, mass-produced Greek variety that’s sold in supermarkets. Seek out a high-quality Greek or French feta, with moderate salinity and more creaminess.—Alfred Portale and Andrew Friedman

convert Ingredients
2 large beets, washed but not peeled
2 tablespoons olive oil
Coarse salt
Freshly ground black pepper
1 teaspoon freshly squeezed orange juice
2 teaspoons balsamic vinegar
4 1/2 teaspoons extra-virgin olive oil
3 oranges, peeled and separated into segments
1/4 cup coarsely chopped mint leaves
3 teaspoons minced shallots
About 4 ounces French or Greek feta cheese, crumbled into large pieces (1 cup crumbled)

Want it? Click it.

Method
1. Preheat the oven to 400°F (200°C).

2. In a bowl, toss the beets with the olive oil and season them with salt and pepper. Put the beets on a roasting pan and cover them with foil. Roast in the preheated oven until tender, about 1 1/2 hours. (They are done when a sharp, thin-bladed knife can easily pierce through to their center.)

3. Remove the pan from the oven, remove the beets from the pan, and set them aside to cool. While the beets are roasting, make the vinaigrette: In a small bowl, whisk together the orange juice, balsamic vinegar, and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.

4. When they are cool enough to handle, peel the beets and cut them into 1/2-inch dice. Put them in a bowl with 1 cup of the orange segments, the mint, and the shallots. Add the vinaigrette, season with salt and pepper, and toss gently.

5. Transfer the salad to a platter. Arrange the cheese and the remaining orange sections on top, and serve.

Variations: Using Minneolas or tangerines in place of the oranges will maintain the character of the salad while varying the degree of sweetness. If you can find them, substitute blood oranges. No high-quality feta available? Replace it with goat cheese, Roquefort, or another blue cheese.

Recipe © 2004 Alfred Portale. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.