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.

　　

Ingredients

Makes 6 servings

　　2 large (3-inch) red beets, all but 1 inch of tops trimmed

　　2 large (3-inch) golden beets, all but

　　1 inch of tops trimmed

　　5 tablespoons extra-virgin olive oil

　　4 oranges

　　1 small fresh fennel bulb, trimmed, quartered, cored, and cut into paper-thin strips

　　1/4 cup finely chopped fresh mint leaves

　　1/4 cup finely chopped fresh flat-leaf parsley

　　1/4 cup hazelnuts, toasted, husked, and halved

　　1 small shallot, finely chopped

　　1 tablespoon balsamic vinegar

　　Kosher or other coarse salt

　　Freshly ground white pepper

　　1 1/2 cups coarsely crumbled feta cheese

　　

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.

　　The Epicurious Cookbook