Baby beetroot salad

This stylish salad is a beautiful mix of colours and flavours.

Preheat oven to 200°C. Combine beetroot and water in a roasting pan. Season to taste with salt and pepper. Cover with foil and bake in preheated oven for 1 hour or until beetroot is tender. Remove from oven and set aside to cool.
Peel beetroots, keeping stalk intact. Quarter each beetroot lengthways.
Combine beetroot and orange, onion, feta, vinegar and oil in a large bowl, and gently toss until just combined. Serve salad on top of reserved beetroot leaves.

Source

4 bunches baby beetroot, trimmed, washed, small leaves reserved

1 cup water

2 oranges, peeled, segmented

1/2 Spanish onion, thinly sliced

1/2 cup crumbled Persian feta

2 tbsp sherry vinegar

1/4 cup extra virgin olive oil

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