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Beet, Feta and Orange Salad

Seasoned beetroot and orange served with lettuce leaves, drenched in creamy yogurt dressing, crumbled feta, walnuts and herbs.

Chef's Name	:	Vicky Ratnani
Recipe Servings	:	4
Recipe Cook Time	:	30 Minutes
Recipe Rating	:

Tags: beet, orange, salads, vicky goes veg, vicky ratnani

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Ingredients

2 roasted beetroots

1 orange, peeled and segmented

30 gms feta cheese crumbled

1 Tbsp dill leaves

1 tsp cumin powder

Few oregano leaves

Walnuts for garnish

2 cups rocket leaves/ arugula

For the Chilli Coriander Dressing:

1 small green chilli chopped

2 tsp coriander leaves

1/2 Tbsp ginger

80 gms hung curd

4 Tbsp olive oil

Juice of 1/2 an orange

2 Tbsp red wine vinegar

1 tsp extra virgin olive oil

1 Tbsp chopped onions

Salt and pepper to taste

Method

Slice the roasted beetroots.

Add sliced olives.

Crumble the feta cheese.

Season with dill, oregano and cumin.

Wash and dry the lettuce leaves.

For the Dressing:

Mince the ginger and coriander leaves.

Hang the curd in a muslin cloth or a fine strainer to get rid of the excess whey.

Blend the rest of the ingredients to a get a rich creamy dressing.

Toss the leaves with the dressing and place at the bottom of the bowl.

Mix the beetroot and the orange, with the dressing.

Spoon the dressing on top of the leaves, sprinkle the walnuts, feta and chopped herbs over
the salad.

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