This was another one adapted from an older Food & Wine (November 2010). It was an easy weeknight salad, especially since I roasted the beets over the weekend.
Beet & Orange Salad with Mint
1 lb chioggia beets
2 navel oranges
1/8 cup chopped parsley
1/8 cup chopped mint
1 1/2 tablespoons cider vinegar
1/2 small shallot, minced
1/2 tablespoon honey
1/8 teaspoon sumac
1/4 cup olive oil
1.5 oz feta
Preheat your oven to 350 degrees. You’ll want to wrap the beets tightly in tin foil so that they steam while you roast them. Don’t cut them, just wrap them whole with enough room in the so that they can steam. It will probably take around an hour, but you’ll know they are done when you can pierce them easily with a fork. Cool. Peel skin from the beets with your fingers and dice into 1/4 inch squares.
Using a sharp knife, section the oranges (if you don’t know how to section an orange, watch a video like I did! One is http://www.familycircle.com/videos/v/71312329/how-to-section-an-orange.htm, though warning her voice is annoying). Add the oranges to the beets along with the parsley and mint.
In a small bowl, whisk the lemon juice with the vinegar, shallot, honey, and sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad (to taste) and toss gently to coat. Add the feta and toss again. Serve.