Name: Beetroot and orange salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
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

Beetroot and orange salad

Fresh and zesty this salad is as decorative as it is delicious!

Serves 8

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Served with a honey-vinegar marinade and a lemon-yoghurt dressing, this dish is bursting with flavour but only takes minutes to make. Promise!

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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

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.

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Ellie Vernon Food editor

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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