Beetroot, Feta & Orange Salad
  • Cooking Time: 25 minutes
  • Servings: 4
  • Preparation Time: 5 minutes
  • For the salad:
  • 1KG of fresh beetroot
  • 1 x Orange
  • 1 x Bunch of watercress
  • 80G of Greek feta
  • 1 x Small bunch of chives, (chopped)
  • For the dressing:
  • 2 x TBSP of olive oil
  • 2 x TBSP of white balsamic vinegar
  1. Trim the stems of the fresh beetroot leaving about 3cm attached. Wash well and place into a large saucepan. Cover with cold water.
  2. Thinly peel the orange and add the peel to the pan. Bring to a boil, reduce the heat and then simmer for about 25 minutes until the beetroot is tender. Drain beetroot, reserving a few strips of orange peel and set aside.
  3. Wash the watercress and pick off sprigs onto a serving platter.
  4. When the beetroot is cool enough to handle, peel by rubbing off the skin. Cut into wedges and arrange over watercress.
  5. Remove whites from the orange and cut into segments catching any juice in a screw-top jar.
  6. Add the orange segments, Greek feta, and chives to the salad.
  7. For the dressing, finely shred some of the cooked orange peel and combine with olive oil and vinegar into a jar. Shake well and pour over the salad.
A super fresh and tasty zesty salad.