Ingredients:
- 3 medium beetroot (around 450g) washed, peeled and cut into wedges. - 1½ tbsp olive oil - 1 red onion cut into quarters - 125g mixed salad leaves - 90g feta cheese - 30g walnuts in halves - 1 tbsp pumpkin seeds - 1 satsuma peeled and separated into segments, removing as much pith as you can - 2 springs of fresh mint leaves chopped - Salt and pepper to taste.
Dressing:
- 4 tbsp olive oil - 4 tbsp freshly squeezed orange juice - 1 tsp Dijon mustard - Salt and pepper to taste
Method:
- Preheat the oven to 200 degrees.
- Place the beetroot on a large baking tray, add the salt and pepper, then pour over the olive oil.
- Roast for around 30-40 minutes, checking regularly.
- After 10 minutes, add the red onion and return to the oven and cook for a further 10 minutes or until you can easily pierce the beetroot with a sharp knife. Once cooked leave to cool.
- Use a large bowl to assemble the salad. Place the salad leaves, mint, red onion and beetroots in the bowl and toss. -Crumble over the walnuts and feta, then add the orange segments and scatter over the pumpkin seeds.
- To make the dressing, whisk together orange juice and Dijon mustard, then whisk in the olive oil and salt and pepper.
-Pour over the dressing and serve.
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