Beets with Blood Orange and Feta

This is a great way to eat beets in the winter when citrus is at its best. It can be made in the summer as well, but consider using fresh, local fruit in place of the oranges. 

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3 medium yellow beets
1 medium red beet
2 blood oranges
3 sprigs mint
2 oz feta
2 T triple sec or any orange liquor
2 T red wine vinegar
¼ tsp salt
¾ tsp Chinese 5 spice
¼ C olive oil


  1. Heat oven to 350F
  2. Toss the beets with a glug of oil, pinch of salt, and place in an oven proof dish
  3. Cover with tin foil and roast the beets until tender when pierced with a knife
  4. Combine the orange liquor, vinegar, salt, 5 spice and olive oil together in a mason jar and shake until well combined
  5. Rub the skins off the beets and allow to cool
  6. Tip and tail the blood oranges and then cut the skin from the sides of the orange with a knife
  7. Cut the orange into rounds or half moons
  8. Slice the beets into wedges
  9. Lay the beets onto a serving platter
  10. Scatter the oranges over the beets
  11. Sprinkle the whole lot with a pinch of salt
  12. Top with crumbles of feta and torn mint leaves
  13. Drizzle with the vinaigrette