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

Our new favorite salad, the mint and orange add a great fresh flavor! No fennel at our local store but otherwise made it as written.

• Anonymous

• Floris

• 2/17/2017

Absolutely loved this salad as did everyone else who I served it to. I'm making again today but this time I think I'll wait to mix the ingredient together until just before serving because those red beets turn everything red. I still tasted wonderful but the visual effect of the combinations of colors was lost. It was a beautiful red salad, none the less. I think that perhaps the flavors of each ingredient would also be enhanced if tossed just before serving.

• GertrudeEloise

• Northampton MA

• 11/9/2013

YUM! YUM! Agree with the comments about the vinegar. Used sherry vinegar as it has more bravo to it and used more than suggested. Roasting beets is easy. Just need to do it well in advance of needing them and wear gloves when you slip the skins off. It is well worth it for the flavour boost over boiled. Can I say yum! again?

• Anonymous

• 2/17/2013

Very nice recipe, made it for Thanksgiving, and it was the surprise hit of the evening. Everyone, including beet haters loved it. One of those recipes with way too many ingredients and way too many steps, but it comes together nicely. I'll make it again, but frankly the yellow beets ended up turning red when mixed with the red beets. Next time I'll use one or the other. And like some others in here, I agree it needs just a bit more acidity. Could not taste the balsamic at all, and I even added all of the orange juice from trimming the fruit. Still no acid. I used French feta which is creamier and milder. Added a nice richness without too much salt.

• jrt_hiker

• 12/22/2011

Quite a bit of prep work required and I don't think the roasted beets added much over the basic orange, fennel, feta salad. Subbed toasted pine nuts for hazelnuts and served along side arugula. Needed a bit more acidity.

• frieswiththat

• Ft Lauderdale, FL

• 12/4/2011

I made this for a party and doubled the recipe. I didn't realize how time consuming all the steps in the prep were, especially with the oranges. The hazelnuts also took a long time to toast on a skillet so that the husks would come off. Overall, the dish turned out delicious. It was a big hit even with those who didn't previously like beets. People were begging for leftovers. If I make this again, I won't double the recipe, will probably use fewer oranges and hazelnuts.

• wbfine

• Glenview, IL

• 7/17/2011

I made this for a party and doubled the recipe. I didn't realize how time consuming all the steps in the prep were, especially with the oranges. The hazelnuts also took a long time to toast on a skillet so that the husks would come off. Overall, the dish turned out delicious. It was a big hit even with those who didn't previously like beets. People were begging for leftovers. If I make this again, I won't double the recipe, will probably use fewer oranges and hazelnuts.

• wbfine

• Glenview, IL

• 7/17/2011

This was a huge hit at a Thanksgiving dinner - everyone from ages 19-72 loved it! The modifications I made were: red to golden beet ratio of about 4:1, white instead of the standard balsamic vinegar, a blood-orange flavored EVOO, and half the amount of feta. All other ingredients were the same as in the recipe. This is definitely a keeper recipe, although next time I'd probably boil the beets rather than roast them -- I find it easier & quicker to peel boiled ones than roasted ones.

• martenso

• Taos, NM

• 11/25/2010

This was fantastic! Made it for a family gathering and everyone loved it. I added walnuts instead of hazelnuts, which were on hand, but that was the only change made. Perfect as is!

• vanderso

• Portland, OR

• 5/31/2010

Great beet salad especially for non beet lovers. The hazelnuts add a nice texture and the cheese dresses it up.

• jbus

• Toronto

• 4/18/2010

I'm not a fan of beets. Never was. But this recipe has changed me! I changed the recipe quite a bit since I didn't feel like going to the grocery store, but it came out very well! I liked the mix of textures in this salad along with the sweet from the orange and the sour from the balsamic. I ended up just using golden beets, the mint, the Italian parsley, didn't have hazelnuts so I toasted up some almonds, didn't have fennel so I used some celery (and grated some dried anise seed into it), didn't have a shallot so I used a little bit of yellow onion, didn't have feta so I just sprinkled with a good helping of cotija cheese. Maybe next time I will stick to the recipe better for better results, but all in all this was a beautiful, tasty, and healthy salad!

• Anonymous

• Jersey City, NJ

• 4/15/2010

Fairly easy recipe with good results. I think the dressing needs more orange flavor and I will add some zest next time I try it. The feta cheese and nuts are a must-they add a wonderful dimension.

• Anonymous

• gilroy, ca

• 12/2/2009

I generally do not consider salad a meal but this one is filling, gorgeous, delicious and very original. I made it with goat cheese once instead of feta. It is very different but good both ways. I think blood oranges would be excellent in this salad too.

• fiona024

• 10/30/2009

This is a fantastic recipe, despite the fact that the feta seemed to subdue all the great, fresh flavors. Will serve it without feta next time and will try walnuts instead of hazelnuts. This is one of my all time favorites.

• tomasmartin

• Phoenix

• 5/11/2009

This was tasty and probably quite healthy, especially since I added the blanched beet greens, but the taste didn't knock my socks off. If I roast beets, I'm more likely to make Roasted Beetroot (Beet), Blood Orange, Red Witlof (Belgian Endive) and Asparagus with Orange Oil from this site. Still, I might make this for variety.

• ceedubbva

• 弗吉尼亚州亚历山德里亚

• 3/27/2009