Beetroot, orange and feta salad
Serves: 8
Prep time: 15 minsTotal time: 
Photograph by Dan Jones
Beetroot, orange and feta salad
Serves: 8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
156Kcal
Fat
8gr
Saturates
4gr
Carbs
15gr
Sugars
14gr
Fibre
4gr
Protein
7gr
Salt
1gr
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
John Gregory-Smith
John Gregory-Smith is a food writer and television presenter who loves to travel the world for recipe inspiration
See more of John Gregory-Smith’s recipes
Ingredients
- 4 oranges (or blood oranges)
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 x 250g packs cooked beetroot in natural juices, thinly sliced
- 1 x 200g pack feta, crumbled (or vegetarian alternative)
- ½ x 28g pack mint, leaves only
Step by step
Get ahead
Make up to an hour ahead.
- Using a sharp knife, remove the peel and pith from the oranges, then cut into segments. Reserve any juice (you'll need 4 tablespoons). Add the vinegar, oil and seasoning to the juice; whisk.
- Toss the beetroot and oranges with some dressing. Add the feta and mint. Pour on the rest of the dressing; serve.
