Beets with Blood Oranges and Feta

Beets, Blood Oranges and Feta

Oranges and cinnamon are a classic North African flavor combination. In recent years, I’ve replaced cinnamon with Chinese 5 Spice regularly. Cinnamon is still one of the primary flavors but also contains star anise, peppercorns, fennel seed and clove. I prefer the subtle spice and depth of flavor and almost always do a one for one swap.

  • 3 medium yellow beets
  • 1 medium red beet
  • 2 blood oranges
  • 3 sprigs mint
  • 2 oz feta
  • For the vinaigrette
  • 2 T triple sec or any orange liquor
  • 2 T red wine vinegar
  • ¼ tsp salt
  • ¾ tsp Chinese 5 spice
  • ¼ C 1 T olive oil
  1. Combine all the vinaigrette ingredients together in a mason jar and shake until well combined
  2. Roast the beets until tender when pierced with a knife
  3. Rub their skins off and allow to cool
  4. Tip and tail the blood oranges and then cut the skin from the sides of the orange with a knife
  5. Cut the orange into rounds or half moons
  6. Slice the beets into wedges
  7. Lay the beets onto a serving platter
  8. Scatter the oranges over the beets
  9. Sprinkle the whole lot with a pinch of salt
  10. Top with crumbles of feta and torn mint leaves
  11. Drizzle with the vinaigrette

This recipe is featured in the post:

Winter Citrus