Sweet, tart and salty, with a hit of anise-zing from the tarragon. Dress this last-minute, on the plate, because the oil needs to be last on to keep it fresh looking. A simple salad, but a real winner.
Feel free to use vacuum-packed cooked beetroot to make the dish even easier.
Serves: 4
Ingredients
● 2 oranges
● 600g cooked beetroot, peeled and quartered
● 125g feta cheese, crumbled
● 1 small bunch of fresh tarragon, leaves stripped and roughly torn
● ½ a fresh red chilli, deseeded and thinly sliced
● Balsamic or malt vinegar, for drizzling
● Extra virgin olive oil, for drizzling
● Salt and black pepper
Method
● Finely zest oranges, set aside the zest, then slice off the pith.
● Cut the oranges in half, then into thin half-moon slices.
● Build up the salad on the serving plate by starting with the beetroot, about one-third of it, dispersed around the plate.
● Do the same with a third of the oranges, then scatter with some feta, tarragon and chilli. Repeat, alternating and building up, until all the ingredients are used up.
● Sprinkle the orange zest on top. Just before serving, drizzle over some vinegar and oil, then season and serve.
