Recipe: Alfred Portale's Baby Beet Salad, Shaved Fennel, Orange, and French Feta Cheese with Orange Balsamic Dressing

Email a Friend

Roasted beets are a longtime favorite of Chef Portale’s. Always aesthetically minded, the chef’s eye finds the color appealing, while the sweet, bright flavor of beets and the beautiful color complemented by seasonal elements allows this salad to appear in various forms at Gotham.

For Red Beet Purée

Yields 1 1/2 cups

1 large beet, cooked, peeled, and diced

1 1/2 tbsp red wine vinegar

1/2 cup extra-virgin olive oil

Salt and pepper to taste


Place the diced beet into a blender and add vinegar and oil. Blend mixture until smooth. Season with salt and pepper to taste. Set aside.


For Orange Balsamic Dressing

 Yields 1 cup

1/4 cup orange juice

1/4 cup balsamic vinegar

Salt and freshly ground black pepper

1/2 cup extra-virgin olive oil


Combine the orange juice, balsamic, and salt and pepper. Stir in extra-virgin olive oil.



2 medium red beets

2 medium yellow beets

8 baby candy cane beets

1/2 head fennel

1 watermelon radish

Orange balsamic dressing

Salt and freshly ground black pepper

Red beet purée

2 oranges, peeled and cut into segments

1/4 red onion, thinly sliced into slivers

8 ounces French feta, cut into 1/2-inch dice

Cook all the beets separately in salted water until tender. Peel cooked red and yellow beets then cut into large dice and set aside. Halve the baby beets and set aside. Using a mandoline, thinly shave the fennel and place in a bowl of ice water to crisp. Using the same mandoline, thinly slice the radish. Keeping the beets separate (so the color doesn’t “bleed”), dress with a little dressing and season with salt and freshly ground black pepper.

Spread a spoonful of beet purée on a plate. Arrange beets, then fennel, orange, onions, and radish slices. Garnish with micro greens and feta cheese. Spoon some of the dressing over the salad.