Sliced Beet Salad with an Orange Reduction and Olive Oil Macedonian Feta Crumble
4 medium beets washed
1 ¾ cups fresh squeezed oranges
Extra virgin olive oil
Macedonion feta cheese
3 sprigs chervil or 12 chives cut into ¼” lengths
beets:
Preheat an oven to 400 degrees.
Wrap the beets in foil paper and place onto a baking tray into the oven. Bake for 50-60 minutes or until the beets are still a bit firm when a paring knife is inserted into the center. Remove from the oven and open up the foil to allow to cool for 10 minutes before peeling and slicing. Slice beets on a mandoline forming 1/8” thick coins and stack them into 6 slice piles.
orange reduction:
Place the orange juice into a small pot and bring to a boil. Reduce to approximately half a cup of liquid, remove from the heat and whisk in 3 oz of olive oil and a pinch of sea salt.
assembly:
Place the beets onto a plate. Drizzle a few tablespoons of the orange reduction over top followed by a small amount of finely crumbled cheese overtop (too much will over power the delicateness of the beets) Garnish with chervil or chives and serve.
