Roasted Beets with Orange and Feta

Ingredients

• 600 g (1 lb 5 oz) Beets (beetroot), medium, scrubbed, leaves and long roots trimmed
• 3 tbsp Olive oil
• 2 Orange
• 1 tbsp Red wine vinegar
• ½ tsp Fine salt
• 1 small Red onion, very thinly sliced
• 100 g (3½ oz) Feta, crumbled
• Fresh mint or dill, leaves torn, to serve
• Black pepper

You’ll need: Baking tray, Foil

Method

1. 1

   Roast the beets. Heat the oven to 200°C (400°F). Rub the beets with 1 tablespoon of the oil and wrap them snugly in foil, in one parcel or two. Roast for 45 to 60 minutes, until a knife slides into the largest one with no resistance.

2. 2

   Peel. Open the parcel and let the beets cool until you can handle them. Rub off the skins with your fingers or a paper towel, then cut into wedges.

3. 3

   Make the dressing. Finely grate the zest of one orange into a large bowl. Squeeze in the juice of that orange, then whisk in the vinegar, the remaining 2 tablespoons of oil, the salt and a few grinds of pepper.

4. 4

   Prepare the orange. Cut the peel and pith from the second orange, then slice it into rounds and halve the rounds.

5. 5

   Toss. Add the warm beets and the red onion to the dressing and toss gently. The warmth helps the beets take up the flavour.

6. 6

   Serve. Arrange the beets and orange pieces on a platter, scatter over the feta and herbs and spoon any dressing left in the bowl over the top.