Roasted Beet & Citrus Salad with Feta Crumble & Honey-Orange Vinaigrette
65min
4servings
240cal
😰
HardlevelIngredients
Roasted Beets
fresh beets600 g
trimmed, scrubbed
olive oil15 ml
salt3 g
black pepper1 g
Salad
oranges250 g
peeled, segmented
feta cheese50 g
crumbled
walnuts30 g
toasted
fresh parsley2 tbsp
chopped
Honey-Orange Vinaigrette
fresh orange juice45 ml
honey15 ml
red wine vinegar15 ml
olive oil30 ml
salt1 g
black pepper1 g
Instructions
1
Preheat oven
Set oven to 200°C. Line a baking sheet with foil or parchment.
⏱ 5 min🌡 200°C
2
Roast the beets
Wrap beets loosely in foil with olive oil, salt, and pepper. Roast for 45–55 minutes, until tender when pierced. Let cool slightly, then peel and cut into wedges.
⏱ 50 min🌡 200°C
💡 Beets are ready when a knife slides in easily
3
Prepare vinaigrette
In a small bowl, whisk orange juice, honey, vinegar, olive oil, salt, and pepper until emulsified.
⏱ 3 min
4
Assemble salad
Arrange roasted beet wedges and orange segments on a serving platter. Drizzle with honey-orange vinaigrette.
⏱ 4 min
5
Finish salad
Sprinkle feta crumble, toasted nuts, and fresh herbs over the salad.
⏱ 2 min
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