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

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

By Alfred PortalePhotography by Gary Moss

September 30, 2006

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Recipe notes