Beet-And-Blood-Orange Salad With Mint

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2 pounds golden beets (about 10 medium beets), peeled and cut into 3/4-inch pieces

8 blood oranges

1/4 cup coarsely chopped flat-leaf parsley

1/4 cup coarsely chopped mint

3 tablespoons freshly squeezed lemon juice

3 tablespoons Champagne vinegar

1 small shallot, minced

1 teaspoon honey

1/8 teaspoon sumac, plus more for sprinkling (see Note)

1/2 cup plus 1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

3 ounces feta, crumbled (1/2 cup)

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