The orange flavours and salty creaminess of the feta work very well with young tender beetroot.
Course Salad
Cuisine Mediterranean
Keyword Beetroot, Orange
Prep Time 10 minutes
Will last for 2 minutes
Total Time 10 minutes
Servings 8 People


  • 1 kg Beetroot
  • 1 Red Onion
  • 500 g Crisp salad leaves
  • 400 g Danish Feta Broken into large chunks or cubed
  • 150 g Walnuts or Hazelnuts Toasted and chopped
  • 30 g Italian Parsley Roughly chopped
  • 30 g Beetroot sprouts or Micro greens.

Cider Vinaigrette

  • 3 tbsp Honey Runny
  • 4 tbsp Cider Vinegar
  • ½ tsp Salt
  • ½ tsp White Pepper
  • ¼ cup Olive Oil


Boil the beetroot in plenty of boiling water until cooked for about 40-60 minutes. Drain the beetroot in a colander and when they are cool enough to handle slip off their skins and cut into bite-size wedges.

While the beetroot is boiling make the cider vinaigrette by whisking the honey, cider vinegar, salt, pepper and olive oil together. Slice the red onions very finely. With a sharp paring knife remove the rind and all the pith from the oranges and slice out the segments of the orange and put in a small bowl.

Place the salad leaves on a serving platter. Arrange the sliced beetroot on top and place the orange segments between them. Scatter the red onion over the salad and add the feta pieces to the salad. Drizzle the cider vinegar over and finally sprinkle the parsley, sprouts and nuts on top to finish.

Recipe Notes

We can add additional text here

PS no oranges in the recipe???