Beetroot, orange and feta salad

A white bowl filled with a beetroot, orange and green leaf salad with crumbled feta on top

Make this beetroot, orange and feta winter salad, then check out our pear, chicory and blue cheese salad, winter Waldorf salad and beetroot, fig and goat’s cheese salad.

  • 100
  • Total time 15 minutes
  • Difficulty Easy


  • oranges 2
  • white wine vinegar 1 tbsp
  • garlic 1 clove, crushed
  • green olives 8 pitted, very finely chopped
  • tarragon finely chopped to make 1 tbsp
  • extra-virgin olive oil 50ml
  • cooked beetroots 320g, cut into slim wedges
  • baby spinach 320g
  • feta 100g, crumbled


  • Step 1

    Using a sharp knife, remove the peel and pith from the oranges and cut into segments, catching any juice in a bowl. Whisk together 2 tbsp of the juice with the vinegar, garlic, olives and tarragon. Slowly drizzle in the oil, whisking continuously, until emulsified.

    Step 2

    Toss the beetroots and orange with a little of the dressing. Arrange the spinach on a platter and pile on the beetroots and orange. Top with the feta and drizzle over the rest of the dressing to serve.

Nutritional data

  • kcals 271
  • fat 19.1g
  • saturates 5.4g
  • carbs 14.2g
  • sugars 13.4g
  • fibre 4g
  • protein 8.6g
  • salt 1.1g

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