A bright winter salad that makes the most of Hillview Farms’ beetroot and navel oranges

Ingredients

600 g beetroot, trimmed

2 navel oranges

3 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp honey

100 g baby spinach or rocket

100 g feta cheese, crumbled

50 g walnuts, roughly chopped

1/2 tsp sea salt

1/4 tsp black pepper

Steps

1. Preheat oven to 200°C. Wrap 600 g beetroot, trimmed in foil (whole, skin on) and roast until fork-tender.
2. Let the beetroot cool slightly, then peel (the skins should slip off easily) and cut into wedges.
3. Peel 2 navel oranges, removing all white pith, and slice into rounds.
4. Whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp sea salt and 1/4 tsp black pepper in a small bowl or jar.
5. Arrange 100 g baby spinach or rocket on a platter, then layer over the beetroot wedges and orange slices.
6. Scatter over 100 g feta cheese, crumbled and 50 g walnuts, roughly chopped, then drizzle with the dressing just before serving.

Notes

Roast a double batch of beetroot when you’re ordering — it keeps well in the fridge for 4-5 days and makes this salad a 10-minute assembly job later in the week.