Beetroot Salad with Blood Orange and Whipped Feta
Make roasted beetroot salad with blood orange, whipped feta, pistachios and pickled onion. A vibrant side dish for warmer days.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehealthychef.com.
Cooking tools:
- Food processor
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Serving bowl
- Serving platter
- Spoon
Ingredients
- 800g beetroot, washed and trimmed
- Extra virgin olive oil, for cooking
- 250ml water
- 3 blood oranges, peeled and sliced
- 60g pistachio nuts or walnuts, chopped
- 125g blackberries (optional)
- 1 small red onion, finely sliced
- 3 tablespoons red wine or carbernet vinegar
- 3 tabelspoons of extra virgin olive oil
- 200g Danish feta
- 250ml Greek yoghurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
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