Ingredients
2 bunches baby beetroot, unpeeled, tops trimmed, small leaves reserved and washed
4 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
2 tsp honey
2 tsp dried mint
2 tsp dried oregano
Sea-salt flakes and freshly ground black pepper, to season
1 cup Greek-style yoghurt
Finely grated zest of ½ lemon
2 Tbsp lemon juice
200g Danish feta, crumbled
2 small oranges, peeled, thinly sliced
Mint leaves, to garnish
Flat-leaf parsley leaves, to garnish
Method
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Put beetroot in a large microwave-safe bowl and cover with plastic wrap. Microwave on high/100% for 8 minutes or until just tender. Stand for 10 minutes, covered. When cool enough to handle, peel off skin, cut in half and transfer to a large bowl.
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Put oil, vinegar, honey, dried mint and dried oregano in a jar and secure with lid. Shake well to combine. Season, then pour over warm beetroot and toss to coat. Set aside for 10 minutes to allow flavours to infuse.
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Meanwhile, combine yoghurt, lemon zest, juice and half of the feta in a small bowl, stirring until feta is almost smooth. Season. Spread onto a large flat platter and top with orange and beetroot, reserving bowl juices for serving.
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Scatter mint, beetroot leaves, parsley and remaining feta over the top. Transfer bowl juices to a small jug. Drizzle a little over the top of the salad and serve remaining on the side.
