In this beet salad, fresh beets are tossed with orange slices, shallots, Greek feta cheese, and mint for a sweetly salty salad surprise. Lovely for entertaining and for a respite from midwinter hum-drum vegetable sides.
Sweet, salty, savory–this salad has ‘em all, with each element perfectly in sync with the others. And without any guesswork on your part. Roasting concentrates the beet’s flavors. Sweet citrus offsets the earthiness of the beets. And the creamy tanginess of cheese rounds any loose edges. Originally published November 8, 2004.–Renee Schettler Rossi
Beet Salad with Feta and Orange
- Quick Glance
- 15 M
- 2 H
- Serves 4
IngredientsEmail Grocery List
We love when cookbook authors think of everything. Take Alfred Portale. Here he thoughtfully offers a little advance troubleshooting on some ingredient swapping. Like “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.” Swell advice, right? He also condones swapping goat or blue cheese for the feta. And you can also use blood oranges or tangerines in place of the navel orange.
Recipe Testers Reviews
I can’t believe this beet salad with feta and orange doesn’t have 30+ ratings already! It’s such an interesting blend of ingredients, none too salty or too sweet. It was an impressive dish in appearance alone. I kept the orange wedges large and chopped the beets up in little squares—a nice mix of textures and colors. Finally, the taste—YUM! It was a very surprising, almost refreshing salad. We served it at the end of our meal, Italian-style, and it was perfect. I’ll definitely add this to my repertoire as it’s easy, beautiful, nutritious, and most important, delicious! Wow.