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
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.
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.
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.
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.