Beetroot Orange Feta Salad

Name: Beetroot Orange Feta Salad
Yield: Serves 8
Ingredients: 30 g sprouts (beetroot sprouts are particularly pretty if you can find them) or micro greens; 30 g Italian parsley, roughly chopped; 2 tbsp runny honey; 30 g sprouts (beetroot sprouts are particularly pretty if you can find them) or micro greens; ½ tsp sea salt; 4 tbsp cider vinegar; ¼ cup olive oil; ½ tsp white pepper; 1 kg small beetroot; 5 oranges; 1 red onion; 400 g Danish feta, broken into larger chunks or cubed; bag of crisp salad leaves; 150 g walnuts or hazelnuts, toasted; 150 g walnuts or hazelnuts, toasted

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

Let’s not mess around: this salad is a great addition to any table. A great one for showing off! You could make a naughty addition of a rose grapefruit. And nowadays you can find beautiful sprouts at markets and supermarkets!

Ingredients

1 kg small beetroot
1 red onion
5 oranges
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Gluten-free
Vegetarian

Method

Boil the beetroot in plenty of boiling water until cooked, about 40–60 minutes. Drain the beetroot in a colander and when they are cool enough to handle, slip off their skins.

While the beetroot is boiling, make the Cider Vinaigrette by whisking the honey, cider vinegar, salt, pepper and olive oil together. Slice the red onion very finely. With a sharp paring knife, remove the rind and