Joanne's Golden and Crimsom Beet Salad

From my paisano!  Grazie, mi amici!

Gerry, just made this again for the kids on Prentice B'day dinner. It's Gina's and my favorite beet salad!

  GOLDEN AND CRIMSON BEET SALAD.

2 red beets (all but 1 inch of tops trimmed)

2 golden beets ( all but 1 inch of tops trimmed) white beets are similar in taste as golden

5 tbsp extra virgin olive oil

1 fennel bulb(fresh fennel bulb trimmed quartered cored cut into paper thin stripes)

2 oranges

1/4 cup finely chopped fresh mint

1/4 cup finely chopped Italian parsley

1/4 cup sliced almonds toasted

1 shallot finely chopped

1  tbsp balsamic vinegar

kosher salt

ground white pepper

11/2 cup blue cheese ( coarsely crumbled)

1. preheat oven to 400 degrees. Place all beets in 9x9x2- inch metal pan. Drizzle 3 tbls oil over; sprinkle with salt and pepper and toss to coat. Cover pan with foil and roast beets until tender, about 1-1/2 hours. Uncover and cool completely. Peel beets, cut into 1/2 inch cubes, and place in a bowl, each color in its own bowl; sprinkle with salt and pepper. Can be made ahead of time, cover and chill. Bring to room temp before using.

2. Cut all peel and pith off oranges. Working over med. bowl to catch orange juice, cut between membranes releasing segments. Add 1 cup orange segments, fennel, mint, parsley, nuts, and shallots to bowl with beets. Transfer 2 teaspoons orange juice to small bowl; whisk in vinegar and remaining 2 tbsp olive oil. Season dressing to taste with salt and pepper. Stir into beet mixture. Mound salad on large platter and sprinkle with cheese.

You can use feta instead of blue cheese if you like, and what ever nut you want. Like any recipe, you can tweak it anyway you want.