Beetroot, Orange and Feta Salad

Time to get cooking again after the winter hiatus, which was largely dominated by colds and flus and a memorable trip to Bairnsdale!

A few weeks ago we cooked up this delicious beetroot, orange and feta salad. We initially made it with lemons and limes and without the addition of the yoghurt-feta dressing. We found it a bit sour for our liking. We add feta to just about anything (probably because we buy it in 1kg buckets and we love salt). The end result is a fresh, earthy salad with Middle Eastern flavours.

1 bunch baby beetroots
1 clove garlic, finely crushed
Juice of 1 lemon
1/4 cup olive oil
1 cup rocket leaves
1/2 orange
1/2 lemon
100g feta
1 cup thick yoghurt

Roast beetroots in a medium oven for about 30 minutes until they are tender  (wrap them in foil first).

Whilst beetroot are cooking whisk garlic, lemon juice and olive oil to make a dressing. When beetroot are cooled enough to handle peel them, cut into large wedges and add to the dressing. Season well with salt and pepper.

Peel the citrus fruits and remove all membranes. Using a sharp knife carefully segment the fruit.

Mash the feta and whip it into the yogurt to make a thick dressing.

Arrange the rocket, beetroot and citrus fruits on a plate. Drizzle with the yoghurt dressing.