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Caramelized Beet, Orange, and Feta Salad

Ingredients

  • ½ cup granulated sugar (100 grams)
  • 2 large beets, roasted, peeled, and sliced into 3/8" thick rounds
  • 4 medium oranges, topped and tailed, peeled, and sliced into 3/8" thick rounds
  • 2 tablespoons lemon juice
  • 1 tablespoon anise-flavored liqueur such as Pernod or Sambuca
  • 1 teaspoon anise and/or fennel seeds, lightly toasted
  • 1 clove garlic, crushed
  • ¾ teaspoon coarse salt
  • black pepper
  • ⅓ cup extra virgin olive oil
  • 7 ounces feta, broken into 3/8 inch chunks
  • 1 tablespoon oregano leaves, small ones left whole and larger ones chopped
  • 1 cup arugula

Instructions

Cook caramel and beets

  • Place large frying pan over medium heat and add ½ the sugar.
  • Leave for 2-3 minutes, or until sugar turns golden caramel color. Do not stir.
  • Once sugar is golden, add ½ the beets.
  • Cook for 2 minutes.
  • Turn beets over and cook for a minute more.
  • Remove beets from pan, add second batch, and repeat the cooking process.

Cook oranges

  • Add remaining sugar to pan, return to heat, and let sugar start to caramelize.
  • Add oranges, cooking for 1 minute on each side. The oranges should take on a rich caramel color.
  • Remove oranges from pan and add them to the beets.

Prepare dressing

  • Remove frying pan, with caramel, from the heat.
  • Into the caramel, whisk lemon juice, liqueur, aniseeds, garlic, ¾ teaspoon coarse salt, and a generous grind of black pepper.
  • Once ingredients are combined, whisk in olive oil. Set aside.

Assemble salad

  • Arrange beets and oranges on a large platter.
  • Dot with feta pieces.
  • Drizzle any juices left on the fruit plate over the top, followed by the dressing.
  • Sprinkle with oregano and arugula.

Notes

Adapted from Plenty More, by Yotam Ottolenghi