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.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Place all the beets in a 9-inch square metal pan. Drizzle 3 tablespoons of oil over, sprinkle with salt and pepper, and toss to coat. Cover the pan with foil and roast the beets until tender, about 1 1/2 hours. Uncover and cool completely.
Step 2
Peel the beets, cut into 1/2-inch cubes, and place in a large bowl, each color on opposite side; sprinkle with salt and pepper.
Step 3
Cut all peel and pith off the oranges. Working over a medium bowl to catch the juice, cut between the membranes, releasing the segments. Add 1 cup of orange segments and the fennel, mint, parsley, hazelnuts, and shallot to the bowl with the beets.
Step 4
Transfer 2 teaspoons of orange juice to a small bowl; whisk in the vinegar and remaining 2 tablespoons olive oil. Season the dressing to taste with salt and white pepper. Stir into the beet mixture.
Step 5
Mound the salad on a large platter. Drain the remaining orange segments; arrange on salad. Sprinkle with cheese.
DO AHEAD
Step 6
The BEETS can be roasted 1 day ahead. Cover and chill. Bring to room temperature before using.
