The traditional sweet and sour beetroot salad is very popular in South Africa, but this easy alternative way with beetroot is set to become a new favourite!
Beetroot Salad with Feta, Orange and Nuts
Ingredients
3 medium beets, prepared and cleaned and wrapped in foil
1 orange (peeled and cut into segments)
Rocket leaves
Mint leaves
100 g Feta cheese
50 g walnuts (toasted and roughly chopped)
1 ½ Tbsp olive oil
Sea salt and freshly cracked black pepper
Optional: Also add some toasted seeds such as pumpkin and sunflower
For the dressing:
4 Tbsp olive oil
4 Tbsp freshly squeezed orange juice
1 tsp of Dijon mustard
Salt and freshly cracked black pepper
Preheat oven to 200 degrees C.
Place foil-wrapped beetroot on oven tray and bake until tender. Let cool, then carefully peel and slice.
While the beets are cooking and cooling, make the salad dressing.
Whisk together the orange juice and mustard. Then add the olive oil, salt and pepper and whisk.
To assemble the salad:
Arrange slices of beetroot on a plate with the rocket and orange segments, crumble feta over the salad and top with walnuts and seeds (optional).
Drizzle with the dressing and serve with some extra dressing on the side.
Delicious with a glass of 2020 La Motte Millennium.