Beetroot Orange Feta Salad

Preparation info

  • Serves


    • Difficulty


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!


  • 1 kg small beetroot
  • 1 red onion
  • 5 oranges
  • bag of crisp salad leaves
  • 400 g Danish feta, broken into larger chunks or cubed
  • 150 g walnuts or hazelnuts, toasted
  • 30 g Italian parsley, roughly chopped
  • 30 g sprouts (beetroot sprouts are particularly pretty if you can find them) or micro greens


    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 all the white pith from the oranges. If you are not in an ardent hurry, you can slice out the segments of the orange and put them in a small bowl. If you are rushing, you can just slice the oranges. Slice the peeled beetroots into bite-sized wedges and toss with a little of the vinaigrette as you go.

    Place the salad leaves on a serving platter, delicately tearing larger unmanageable ones with your fingers so that they will be eaten rather than just being decorative. Now arrange the sliced beetroots on top and the sliced oranges between them. Scatter the red onion over the salad and add the feta pieces to the salad. Drizzle the Cider Vinaigrette over the beetroot orange arrangement and, finally, scatter the toasted nuts, roughly chopped parsley and the sprouts.