Beet Salad with Oranges and Feta Cheese

By pressurecooker

Ingredients

• 4 beets (2 1/2 in, wide, with root ends and stem ends intact), preferably different colors
• 5 T extra-virgin olive oil, divided
• Kosher salt
• 4 medium oranges
• 2 limes
• 2 T finely chopped shallots
• 2 T red wine vinegar
• Pepper
• 1 1/2 quarts arugula
• 1/2 cup cilantro leaves
• 4 - 6 oz. feta cheese, crumbled

Details

Servings 8
Preparation time 90mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 375º. Scrub beets, pat dry, rub with 1 T olive oil, and sprinkle generously with salt. Put beets on a foil-covered baking sheet and bake until tender when pierced, about 1 hour. Chill, uncovered, until cool enough to handle, about 30 minutes (can be made ahead up to 3 days, chilled).

Cut off roots and stems from cooled beets, then rub with paper towels to remove skins; discard skins. Cut beets in half lengthwise, then slice into half-moons about 1/2 in. thick; set aside.

Cut ends off oranges, then cut away peel and outer membrane, following the curve of the fruit with knife. Discard peel. Working over a bowl to catch juices, cut oranges between inner membranes and fruit to release segments into bowl; squeeze juice from membranes into bowl and discard membranes.

Zest limes finely into another bowl. Juice limes and add juice to zest. Add shallots, vinegar, and juice from oranges. Whisking constantly, slowly drizzle remaining 4 T olive oil into bowl. Add beets, toss to coat, and season to taste with salt and pepper. Cover bowls airtight and let stand at room temperature at least 15 minutes and up to 3 hours.

Arrange arugula on a platter. Sprinkle with cilantro leaves. Spoon beets and dressing over arugula and scatter with orange segments and feta cheese.