A Salad For The Warmer Months Ahead

BEETROOT, MINT AND ORANGE SALAD 

This beetroot salad is super simple and has an excellent effort to taste ratio. The longest part is waiting for the beetroots to cook! You’re sure to impress yourself and your friends with the final result, a colourful salad packed full of flavour.

You’ve got to love a bit of onion in a salad: it's got crunch, a little heat and its full of flavour. It can easily be over-done though, it can take of the dish and the breath of it’s victims. You can avoid the onion being pushed to the side of the plate with this little trick. After slicing, place onion in a bowl of iced water. By the time you come to plate up it’ll be ready to go. You’ll find the sharp bite is gone, the flavour has mellowed out and you won’t be left with that intense aftertaste.

This salad uses a super creamy, smooth and salty feta from Zany Zeus, a boutique cheese maker from New Zealand which specialises in handcrafted cheeses. It’s a family run operation which utilizes traditional open vat techniques for making cheese.

The balsamic glaze tastes delicious and really takes the salad to the next level. It’s very intense in smell while cooking though so turn the fan on high and open a window. The glaze will thicken a lot while cooling so don’t let it get too thick while cooking.

When putting the salad together, you’ll layer the ingredients. It’s best to leave them like this before serving; tossing the salad will cause the beetroot to stain the feta cheese red and it’s not very pretty!

BEETROOT, MINT AND ORANGE SALAD


Ingredients 1 handful rocket leaves 18g mint leaves (fresh) 4 large beetroot, cut into wedges 4 oranges, segmented 1 small red onion, very finely sliced 100g Zany Zeus creamy feta, crumbled 2 teaspoons roasted almonds, chopped

Dressings: 1 teaspoon olive oil ¼ orange (juice) 1 cup balsamic vinegar ¼ cup brown sugar

Pre-heat oven to 180 degrees C.

  1. Place cut beetroot on an oven tray. Drizzle with olive oil and season with salt and pepper. Toss to cover. Roast for 40 minutes.

  2. While beetroot cooks, prepare balsamic glaze.

  3. In a small pot add balsamic vinegar and brown sugar. Cook on a medium heat and stir until sugar dissolved Bring to the boil, reduce heat to low and gently simmer until glaze has reduced by half. The glaze should lightly coat the back of a spoon, it will continue to thicken as it cools. Set aside to cool.

  4. Once beetroot has cooked, prepare salad. On a large plate layer the rocket, beetroot, orange, red onion, feta and almonds.

  5. Drizzle salad with olive oil. Squeeze over orange.

  6. Lightly drizzle with balsamic glaze.

Serves: 4-6 Prep time: 20 minutes Cook time: 40 minutes.

This recipe has been provided by Eat The Kiwi.


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