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

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

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This vibrant roasted beetroot and orange salad is a wonderful celebration of colour and texture. By roasting red and golden beetroot in their skins, you lock in their natural sweetness and earthy flavour, which provides a beautiful contrast to the zesty citrus segments and aromatic fennel. The addition of toasted hazelnuts adds a satisfying crunch, while fresh mint and flat-leaf parsley bring a bright, herbal lift to the entire dish.

As a versatile vegetarian option, this salad works brilliantly as a refreshing light lunch or a sophisticated side dish for a weekend gathering. The salty, creamy crumbled feta balances the sweetness of the roasted roots and balsamic dressing perfectly. It is a nutritious, heart-healthy choice that is as visually stunning as it is delicious to eat.

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

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
80 ml de aceite de oliva virgen extra, dividido
4 oranges
1 small fresh fennel bulb, trimmed, quartered, cored, cut into paper-thin strips
1/4 taza de menta fresca finamente picada
1/4 cup finely chopped fresh Italian parsley
1/4 cup hazelnuts, toasted, husked, halved
1 chalota pequeña, finamente picada
1 cucharada de vinagre balsámico
Sal kosher gruesa
Pimienta blanca recién molida
170g coarsely crumbled feta cheese

How to make Golden and Crimson Beet Salad with Oranges, Fennel, and Feta

Preheat oven to 204°C. Place all beets in 9x9x2-inch metal pan. Drizzle 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1 1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2-inch cubes, and place in large bowl, each colour on opposite side; sprinkle with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Cut all peel and pith off oranges. Working over medium bowl to catch orange juice, cut between membranes, releasing segments. Add 1 cup orange segments, fennel, mint, parsley, hazelnuts, and shallot to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tablespoons olive oil. Season dressing to taste with salt and white pepper. Stir into beet mixture.

Mound salad on large platter. Drain remaining orange segments; arrange on salad. Sprinkle with cheese.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.