Makes 5 servings
This beet dish can be served warm, room temperature, or even chilled as a make-ahead recipe. Use any sweet citrus you have on hand in place of the tangerines, including clementines, blood oranges, or Sumos.
- 3 large beets
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 2 shallots, diced
- 1/4 cup olive oil
- 1 marjoram sprig
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 tangerines or small oranges
- 1 shallot, thinly sliced
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped marjoram
- 1 tablespoon chopped flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- 1/2 cup crumbled feta
- 2 tablespoons finely chopped chives
- To prepare the beets: In a pot, combine the beets with enough water to cover, along with the vinegar and salt. Bring to a simmer, cover, and cook for 15 minutes.
- Remove the beets from the pot and set aside until cool enough to handle. Peel the beets and then quarter them.
- Preheat the oven to 375°F.
- In a roasting pan or on a sheet pan, toss the quartered beets with the shallots, olive oil, and marjoram and season with salt and pepper. Roast until the shallots are lightly browned, about 15 minutes.
- Meanwhile, make the vinaigrette: Finely grate the zest of 3 of the tangerines or oranges and then peel and segment them. Juice the remaining tangerine. Combine the tangerine juice, zest, shallot, vinegar, marjoram, and parsley. Whisk in the olive oil and reserve 1/2 cup of the vinaigrette for garnish.
- Remove the beets from the oven and toss with the remaining vinaigrette.
- Arrange the dressed beets on a serving platter, sprinkle with the tangerine segments, sprinkle with the feta, and drizzle with the reserved 1/2 cup vinaigrette.