Beetroot, orange, feta, tarragon, chilli - The Jewish Chronicle
Sweet, tart and salty, with a hit of anise-zing from the tarragon.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Plate
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
- black pepper
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