Roasted Beet Fennel Feta and Mint Salad

An amazing, healthy, fresh organic salad, with a winning combination of roasted beets, fennel, oranges, feta, mint and parsley! It's visually beautiful, simple to make and delicious!

Ingredients:
Makes 6 servings
4 to 6 medium sized beets, either all red or a mixture of golden beets
4 oranges, naval, or use mandarins or tangerines
1 large fennel bulb, trimmed and finely julienned
1/3 cup chopped fresh mint
1/3 cup chopped parsley
1/3 cup hazelnuts, toasted and halved
1 1/2 cups crumbled feta cheese
1 small shallot, finely minced
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil, good quality
1 Tablespoon orange juice, taken from the leftover pulp of the orange segments
freshly ground pepper

Method:
Preheat oven to 400 F. Scrub and trim beets. Line a baking pan with foil and place beets on pan, coating with olive oil and sprinkling with salt. Wrap tightly with foil and bake in the oven for 1 1/2 hours, until tender,
uncover and cool complexity, This can be done up to 2 days ahead of serving the salad. Store in fridge. When ready to use, peel and cut into wedges. Use kitchen gloves to protect your hands!
All of the additional ingredients can be prepped early on the day of serving, or when ready to assemble and serve.

Cut all peel and pith off of the oranges. Then cut between the membranes, releasing the segments. Put into a bowl. Squeeze orange juice from leftover orange pulp and reserve 1 tablespoon for the dressing.
Trim and finely cut fennel, mint, parsley, as shown in video
Halve the hazelnuts and set aside.
Dressing:
In a jar with a lid, put the shallots, balsamic vinegar, orange juice and olive oil. Shake jar until combined.
Assemble salad: On a plate or in a shallow bowl ( white plates are beautiful)...creatively arrange all of the ingredients, topping with feta and then top with a good drizzle of the dressing, and extra sprinkling of the herbs for visual artistic touch!
Enjoy!

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Piano music in the video by Diana Stofel (original composition).

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