Chilled Beet Salad with Feta, Red Onion, and Orange Vinaigrette

Name: Chilled Beet Salad with Feta, Red Onion, and Orange Vinaigrette
Total time: PT-496087H59M51S
Ingredients: 3 large beets; 2 tablespoons extra virgin olive oil, plus more for roasting; Zest and juice of 1 large orange; 1 tablespoon champagne vinegar; 1 tablespoon honey; 1 tablespoon dijon mustard; Salt, to taste; 1 large hunk feta (or, alternatively, goat cheese), sliced; 1/2 large red onion, thinly sliced; 1 large handful toasted pistachios, roughly chopped; 1 handful fresh mint, torn into small pieces

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Makes 4 servings 1x

Time 30 minutes, plus 1 hour roasting

Scale

Ingredients

3 large beets
2 tablespoons extra virgin olive oil, plus more for roasting
Zest and juice of 1 large orange
1 tablespoon champagne vinegar
1 tablespoon honey
1 tablespoon dijon mustard
Salt, to taste
1 large hunk feta (or, alternatively, goat cheese), sliced
1/2 large red onion, thinly sliced
1 large handful toasted pistachios, roughly chopped
1 handful fresh mint, torn into small pieces

Instructions

Preheat the oven to 425°F. Coat the beets generously with oil and wrap them tightly in aluminum foil. Cook for 1 hour, or longer if needed, until fork tender but not too soft. Allow the beets to cool briefly, then peel and slice them. Transfer to the refrigerator until ready to use. In a small bowl, whisk a vinaigrette together with 2 tablespoons olive oil, orange zest and juice, champagne vinegar, honey, and dijon mustard. Season with salt, taste, and adjust as needed. When ready to serve, stack up layers of beets, feta, and red onions. Drizzle with vinaigrette. Garnish with toasted pistachios and mint.

— Recipe by Erika Houle