Beetroot & Orange Salad
Eat the rainbow in this bright and flavorful salad that’s filled with anti-oxidant rich beetroot, sweet bursts of orange, crunchy nuts and creamy feta.
Process
Step 1: Cook the beetroot
Preheat the oven to 180°C.
Season the beetroot with some balsamic, salt, pepper and wrap in some foil. Put the foil package in the oven to bake for 30 minutes until completely cooked through.
Step 2: Make the dressing
Combine all the dressing ingredients together and whisk to emulsify.
Step 3: Arrange the salad
To assemble the salad, arrange the salad ingredients in a bowl and drizzle over the balsamic dressing just before serving.
Ingredients
Salad
- 150 grams beetroot, peeled and chopped
- 2 oranges, peeled and segmented
- 150 grams mixed salad leaves
- 35 grams nuts, toasted
- 20g sunflower seeds
- 80 grams feta
- 2 tbs balsamic vinegar
- salt & pepper
Balsamic Dressing
- 2 tbs balsamic vinegar
- 6 tbs olive oil
- salt and pepper, according to taste
- 1 tsp honey
- 1/2 tsp dried herbs