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Baby beetroot salad
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Vibrant and flavorful salad bursting with colors.
Ingredients:
  • 4 bunches baby beetroot, trimmed, washed, small leaves reserved
  • 250ml water
  • 2 oranges, peeled, segmented
  • 1/2 Spanish onion, thinly sliced
  • 120g feta
  • 40.00 ml sherry vinegar
  • 60ml olive oil
Instructions:
  • Preheat your oven to 200°C. Place beetroot in a roasting pan with water. Season generously with salt and pepper. Cover with foil and bake for 1 hour until beetroot is tender. Let cool after removing from oven.
  • Peel beetroots, leaving the stalk intact, then cut each beetroot into quarters lengthwise.
  • In a large bowl, gently mix together beetroot, orange, onion, feta, vinegar, and oil until just combined. Serve the salad on top of reserved beetroot leaves.

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