Roasted Beetroot, Orange and Danish Feta Salad

Bright, colourful and full of contrast, this early-spring salad brings together earthy roasted beetroot, juicy orange, creamy KEFALOS Danish Style Feta and avocado. Finished with toasted seeds and a zesty orange-mustard dressing, it is fresh enough for warmer days and substantial enough for a light lunch or side dish.

4 People
20 Minutes

Ingredients

4 medium beetroot, trimmed and scrubbed
1 tbsp olive oil
Salt and black pepper, to taste
2 oranges
1 ripe avocado, sliced
100 g baby spinach or rocket
1/4 red onion, very thinly sliced
200 g KEFALOS Danish Style Feta, drained and gently broken into pieces
3 tbsp sunflower or pumpkin seeds, toasted
A small handful of fresh mint leaves

For the Orange-Mustard Dressing

3 tbsp olive oil
2 tbsp fresh orange juice
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper, to taste

Instructions

  1. Preheat the oven to 200 C.
  2. Place the beetroot on a sheet of foil or in a covered roasting dish. Drizzle with the olive oil, season with salt and black pepper, and roast for 35-45 minutes, or until tender when pierced with a knife.
  3. Allow the beetroot to cool slightly, then peel and cut into wedges.
  4. To make the dressing, whisk together the olive oil, orange juice, lemon juice, Dijon mustard and honey. Season to taste.
  5. Peel the oranges, removing as much white pith as possible, and cut into rounds or segments.
  6. Arrange the baby spinach or rocket on a serving platter. Add the roasted beetroot, orange, avocado and red onion.
  7. Scatter over the KEFALOS Danish Style Feta, toasted seeds and mint leaves.
  8. Drizzle with the orange-mustard dressing just before serving.

To Serve

Serve as a light lunch with warm crusty bread, or as a colourful side dish with grilled chicken or fish. The salad is best assembled just before serving so that the leaves and avocado stay fresh.

Chef’s Tip

Roast the beetroot a day ahead and refrigerate it once cool. Bring it back to room temperature before assembling the salad, and add the avocado and dressing at the last moment.

Earthy, citrusy and beautifully creamy – a bright seasonal salad made memorable with KEFALOS Danish Style Feta.