Beetroot, Orange and Feta Salad

Method

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1. Heat the oven to 200°C / 400°F. Toss the whole beetroot with the 2 tablespoons of oil and the salt, wrap them in a tight foil parcel, and set on a tray.

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2. Roast 45 to 60 minutes, depending on size, until a skewer slides into the largest one with no resistance.

   Mark done Start 45 min timer

3. Open the parcel carefully — the steam is fierce — and leave until just cool enough to handle.

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4. Rub the skins off with a piece of kitchen paper; they will slip away. Cut into wedges.

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5. Whisk the dressing ingredients together and toss two-thirds of it through the warm beetroot. Leave 10 minutes.

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6. Arrange the orange rounds on a platter, pile the dressed beetroot over, and scatter with feta, walnuts and dill.

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7. Tuck the watercress around the edges and spoon over the remaining dressing just before serving.

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Chef’s Tips

• Foil, not an open tray. Uncovered beetroot dries out and wrinkles rather than steaming tender.
• Wear gloves, or accept pink hands for the rest of the day.
• Dress it warm, then let it sit. Ten minutes makes a noticeable difference.

Pairing Suggestions

• Grilled lamb
• Sourdough and butter
• A glass of dry rosé

Storage & Reheating

The dressed beetroot keeps 4 days refrigerated. Assemble with the orange, cheese and leaves on the day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.