Rödbetssallad

👩‍🍳 Gör så här

1. 1
   Gather ingredients.
2. 2
   Zest 1 tsp of orange (about ½ an orange) and set aside for dressing. Then, carefully shave off each end of the orange so the juicy part is exposed. Then, carefully shave the entire peel and pith with a knife so all you have left is the juicy interior of the orange.
3. 3
   Carefully remove each juicy segment of the orange by tracing the inside of each segment, stopping at the midpoint of the orange, and set those aside. This knife skill is called a “suprême.”
4. 4
   In a small mixing bowl, whisk together any juice from the leftover insides of the orange pith, beet juice, white vinegar, garlic, diced red onion, orange zest, sugar, salt, and black pepper. Then, slowly stream in the olive oil while whisking to emulsify. *
5. 5
   In a medium-size bowl, combine halved beets, orange segments, feta cheese, and torn fresh mint.
6. 6
   Toss to combine with a tablespoon at a time of the prepared dressing until it’s coated but not swimming in the dressing. Reserve any extra dressing for future salads or use if you plan to serve this beet salad over greens.