Roasted Beet Salad with Beet Greens and Orange Segments
6 medium beets with greens attached
3 large oranges
1 small shallot, minced
4 tablespoons extra-virgin olive oil, divided
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon honey
½ cups feta cheese, crumbled
Preheat oven to 400°F. Trim greens from beets and reserve leaves. Place beets on large sheet of foil and drizzle with 1 tablespoon olive oil and sprinkle with coarse salt. Wrap beets in foil, place on a baking sheet and roast until tender when pierced with fork, about 1 hour. Let beets cool, and then gently rub off the skins with a paper towel. Cut beets into 8 wedges and set aside.
Remove stems from beet greens and coarsely chop leaves. Cook greens in a pot of boiling water until tender, about 2 minutes. Drain the greens and squeeze out any excess moisture.
Finely grate enough peel from an orange to measure ½ teaspoon and reserve for dressing. Cut peel and white pith from oranges. Use a small sharp knife to cut between membranes and release segments. Squeeze remaining membranes and save 2 tablespoons of juice.
Put vinegar, oil, shallot, honey, lemon juice, orange juice and orange zest in a small jar and shake until combined. Season to taste with salt and pepper.
Arrange greens, beets and orange segments on plates. Sprinkle with feta and drizzle with dressing.
Makes 6 servings.