Roasted Beet Salad with Citrus, Green Olives, and Feta

A dish to revitalize you in the dead of winter.

Roasted beet salad with citrus, green olives, feta, and fennel.

Ingredients

• 1.5 lb beets

• 3 large navel oranges

• 2 fennel bulbs

• 2/3 cup feta cheese, crumbled (roughly 3- 4 ounces)

• 1/2 cup pitted green olives

• 1/3 cup chopped fresh dill (+ more for topping)

• 1/3 cup bunch fresh mint (+ more for topping)

• Kosher salt

• Extra-virgin olive oil

Instructions

1. Heat oven to 400. Peel your beets and cut them into roughly two inch chunks and toss with olive oil and generous sprinkling of salt.

2. Spread the beets evenly on a baking sheet and roast for 30 minutes.

3. While the beets roast, supreme the oranges. To supreme an orange, cut off bottom so it’s flat and the orange can stand up straight. Use your knife to trim away the peel and pith, working in strips. Then use the knife to cut the segments out from between the membranes. Squeeze the juice from the remaining orange carcass into the bowl with the segments.

4. Trim the tops from the fennel bulb and pull off the tough outer layers. Then, thinly slice the bulb. Toss with olive oil and salt, and massage. Set aside.

5. Roughly chop the green olives, dill and mint.

6. Add all the components to a large bowl and mix. Top with additional cheese and herbs. Enjoy!