Beetroot, orange and feta salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 2 oranges
- 1 tbsp white wine vinegar
- 1 clove garlic, crushed
- 8 pitted green olives, very finely chopped
- finely chopped to make 1 tbsp tarragon
- 50ml extra-virgin olive oil
- 320g cooked beetroots, cut into slim wedges
- 320g baby spinach
- 100g feta, crumbled
Method
- STEP 1
Using a sharp knife, remove the peel and pith from the oranges and cut into segments, catching any juice in a bowl. Whisk together 2 tbsp of the juice with the vinegar, garlic, olives and tarragon. Slowly drizzle in the oil, whisking continuously, until emulsified.
- STEP 2
Toss the beetroots and orange with a little of the dressing. Arrange the spinach on a platter and pile on the beetroots and orange. Top with the feta and drizzle over the rest of the dressing to serve.
