Beet-And-Blood Orange Salad With Mint

• golden beets, peeled and cut into 3/4-inch pieces (about 10 medium beets)↗2 lbs
• blood oranges↗8
• coarsely chopped flat-leaf parsley1⁄4 cup
• coarsely chopped mint1⁄4 cup
• freshly squeezed lemon juice↗3 tablespoons
• champagne vinegar↗3 tablespoons
• small shallot, minced↗1
• honey↗1 teaspoon
• sumac, plus more for sprinkling (see Note)1⁄8 teaspoon
• extra virgin olive oil↗1⁄2 cup
• extra virgin olive oil↗1 tablespoon
• salt↗
• freshly ground black pepper
• feta, crumbled (1/2 cup)↗3 ounces

Step-by-step instructions

1. 1

   Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.

2. 2

   Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.

3. 3

   In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.

4. 4

   Note 1: The beets can be steamed one day in advance and refrigerated.

5. 5

   Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.