Beetroot, orange, Feta Salad - Simply Spectacular

 Immediate acknowledgement to Karen Dudley of 'The Kitchen' fame in Woodstock. This is her recipe and it is.....simply spectacular.

I cannot choose one photo. There are several and each one deserves a place here. However, I have restricted myself to 2. Hopefully your mouth is already watering and you are ready to get down to business now.

The combination of tastes in this salad work so well. Don't be tempted to leave one thing out, though I reduced the amount of onion as I am not fond of raw onion.

Eat as a stand alone meal or as an additional salad. It is very satisfying and needs nothing to round it off, not even fresh bread. Luckily Charl grew some micro greens, so we had an abundant supply.

I know you are going to thank me for this recipe!!


                                                 
  Beetroot Orange Feta Salad
(I am giving the recipe as in book. I just figured out how much beetroot I thought us 2 would eat and worked from there. 1 Large one each or 4 baby ones...)

1kg baby beetroot
1 red onion, finely sliced
5 oranges
Bag of crisp salad leaves
400g Danish Feta, cubed
150g walnuts or pecans, toasted (Just dry toast for 5 minutes in a hot pan)
30g parsley
30g microgreens/sprouts

Vinaigrette:
2T honey
4T apple cider vinegar
1/2t salt
1/2 pepper
1/4cup olive oil
Whisk all ingredients together.

Boil the beetroot till cooked. The little ones only take about 25 minutes. Drain and rinse,  then slip the skins off and quarter.
Peel the oranges, removing all the white pith. Use a sharp knife to cut the segments out (but if in a hurry just slice). Put in a small bowl.
Toss the beetroot wedges in a little of the vinaigrette to coat.
Place salad leaves on a platter, top with beetroot, oranges, red onion, feta - in that order. Drizzle with the vinaigrette. Scatter toasted nut, parsley and greens. Take a step back, feast your eyes, applaud yourself and EAT!! Yum, I am drooling and I have had this twice in one week. I think I am addicted....