Beetroot and feta salad

Beetroot and feta salad

Preparation time: 15 minutes.
Serves 2 as a side or starter or 1 as a main course.

This is probably the best salad known to mankind! The sharp earthy feta flavour goes really well with beetroot and the sweet and sour orange dressing complements the whole shebang. Its super quick and easy to make and the ingredients are pretty easy to find. Enjoy, we did!

Listen to the recipe podcast:

Ingredients

Salad
70g (2oz) red iceberg, well washed and drained (any lettuce will do but red iceberg goes particularly well)
½ small red onion, cut into very fine rings (approx 25g red onion)
1 cooked beetroot (preferably not the ones that are in vinegar), sliced very finely
50g (1 ¾oz) blackberries (optional), washed and chopped in half
80g (3oz) feta cheese

Dressing
1 ½ tbsp olive oil
¾ tbsp of orange juice (less than the juice of half an orange)
¼ tbsp white wine vinegar
½ tsp honey

Equipment

Chopping Board
Sharp Knife

Method

Tear the lettuce leaves into pieces and arrange in small bowls or plates.

Chop the red onion into very fine rings and arrange these over the lettuce.

Sprinkle the blackberries over this (if using).

Finely slice the beetroot and arrange in a semi-circle over the salad.

Crumble the feta cheese and sprinkle it over the salad.

Whisk together all the salad dressing ingredients and pour this over the salad.

Listen to the recipe podcast:

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