Roasted Beet & Citrus Salad with Feta Crumble & Honey-Orange Vinaigrette
Ingredients
Roasted Beets
fresh beets (trimmed, scrubbed)
600 g
olive oil
15 ml
salt
3 g
black pepper
1 g
Salad
oranges (peeled, segmented)
250 g
feta cheese (crumbled)
50 g
walnuts (toasted)
30 g
fresh parsley (chopped)
2 tbsp
Honey-Orange Vinaigrette
fresh orange juice
45 ml
honey
15 ml
red wine vinegar
15 ml
olive oil
30 ml
salt
1 g
black pepper
1 g
Instructions
Preheat oven
Set oven to 200°C. Line a baking sheet with foil or parchment.
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.
Prepare vinaigrette
In a small bowl, whisk orange juice, honey, vinegar, olive oil, salt, and pepper until emulsified.
Assemble salad
Arrange roasted beet wedges and orange segments on a serving platter. Drizzle with honey-orange vinaigrette.
Finish salad
Sprinkle feta crumble, toasted nuts, and fresh herbs over the salad.
Original recipe
Storage
Best served fresh. Store leftovers covered in the refrigerator for up to 1 day. Bring to room temperature before serving.
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