Name: Beetroot, orange and feta salad
Total time: 15 min
Yield: Serves 4
Ingredients: 2 oranges; 1 tbsp white wine vinegar; 1 clove garlic, crushed; 8 pitted green olives, very finely chopped; finely chopped to make 1 tbsp tarragon; 50ml extra-virgin olive oil; 320g cooked beetroots, cut into slim wedges; 320g baby spinach; 100g feta, crumbled

A white bowl filled with a beetroot, orange and green leaf salad with crumbled feta on top

2 oranges
1 tbsp white wine vinegar
1 clove garlic
crushed
8 pitted green olives
very finely chopped
finely chopped to make 1 tbsp tarragon
50ml extra-virgin olive oil
320g cooked beetroots
cut into slim wedges
320g baby spinach
100g feta
crumbled

Method

step 1
Using a sharp knife, remove the peel and pith from the oranges and cut into segments, catching any juice in a bowl. Whisk together 2 tbsp of the juice with the vinegar, garlic, olives and tarragon. Slowly drizzle in the oil, whisking continuously, until emulsified.
step 2
Toss the beetroots and orange with a little of the dressing. Arrange the spinach on a platter and pile on the beetroots and orange. Top with the feta and drizzle over the rest of the dressing to serve.