2 medium golden beets, peeled and cut into ¾-inch wedges
3 teaspoons olive oil, divided
1 large red beet, peeled and cut into 1-inch pieces
1½ teaspoons kosher salt, divided
½ cup chopped walnuts
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons minced shallot
1 teaspoon cane syrup
½ teaspoon ground black pepper
3 blood oranges, peeled and sliced
½ cup crumbled feta cheese
½ teaspoon chopped fresh tarragon
½ teaspoon chopped fresh mint
Instructions
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
In a small bowl, toss together golden beets and 1 teaspoon olive oil; transfer to prepared pan.
In same bowl, toss together red beet and 1 teaspoon olive oil; transfer to prepared pan, keeping separate from golden beets. Sprinkle all beets with ½ teaspoon salt.
Bake until lightly browned and just tender, about 25 minutes. Let cool completely on pan.
In a small saucepan, heat remaining 1 teaspoon olive oil over medium heat. Add walnuts, and cook until toasted, about 5 minutes. Add ½ teaspoon salt; toss to coat. Let cool completely.
In another small bowl, whisk together vinegar, extra-virgin olive oil, shallot, cane syrup, pepper, and remaining ½ teaspoon salt.
Arrange beets and oranges on a serving dish. Drizzle with vinaigrette. Top with cheese and toasted walnuts. Sprinkle with tarragon and mint.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/blood-orange-roasted-beet-salad/