- large (3-inch-diameter) beets, all but 1 inch of tops trimmed
- beet greens from beets
- 5 tablespoons extra-virgin olive oil, divided
- 4 oranges1 small fresh fennel bulb, trimmed, quartered, cut into paper-thin strips
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh Italian parsley
- 1/4 cup hazelnuts, toasted, husked, halved
- 1 small shallot, finely chopped
- 1 tablespoon balsamic vinegar
- Coarse kosher salt, celtic sea salt
- Freshly ground white pepper
- green Romaine lettuce
- 1 1/2 cups coarsely crumbled feta cheese
- oranges
Preheat oven to 400°F. 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. Meanwhile, saute beet greens in olive oil, salt & peper to taste, until tender. When beets cool, peel and cut into 1/2-inch cubes, and place in large bowl; sprinkle with salt and pepper. 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 beet greens on large platter, top with lettuce leaves, torn and then beet salad mixture. Drain remaining orange segments; arrange on salad. Sprinkle with feta.
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