Beetroot and Orange Salad with Feta
Beetroot and orange salad with feta, a winning combination of earthy and sweet flavours paired with garlic, mint and coriander.
Print
Pin
Ingredients
- 4 medium fresh beetroots
- 1 large orange juiced and zested for the raw grated version
- 75 g feta a guide - add more or less to your liking.
- 1 clove garlic (finely sliced)
- 1 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh coriander
- ½ tsp herb salt or salt
- generous pinch ground coriander optional
- apple cider vinegar
- olive oil
- freshly ground black pepper
- roughly chopped coriander or mint to serve
Instructions
- Add the whole (unpeeled) beetroots to boiling water. Cook for about 20-25 minutes or until a knife is easily inserted.
- Run the beets under cold water and peel them as soon as possible. Cut into 4 or 6 segments. Add to the serving bowl, sprinkle with half the salt and ground coriander. Add the garlic and fresh herbs and douse with apple cider vinegar. Gently toss. Taste for seasoning and adjust if necessary.
- Peel the orange, remove the pith and cut it into thin slices. Arrange on top of the beetroot and sprinkle with crumbled feta.
- Dress with olive oil and freshly ground black pepper. Serve immediately decorated with fresh mint or coriander.
For the raw grated version
- Peel and grate the beetroots with the large grater. Zest half the orange.
- Add the beets and zest to the salad bowl, together with the garlic and herbs. Sprinkle with half the salt and ground coriander. Toss well. Taste and adjust the seasoning if necessary.
- Add a tablespoon each of vinegar, orange juice and olive oil. Leave to chill in the fridge before serving. Taste again after chilling and adjust the seasoning.
- Serve topped with crumbled feta and a some fresh coriander or mint.