Ingredients
Salad
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4 oranges
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500 g cooked beetroot, sliced
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200 g fetta, crumbled
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Handful of mint leaves
Dressing
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4 tbsp reserved orange juice
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1 tbsp Lana’s Garden Rhubarb Vinegar
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2 tbsp olive oil
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Salt & pepper, to taste
Method
Prepare: Segment the oranges, removing peel and pith. Reserve 4 tbsp of juice for the dressing.
Whisk: In a small bowl, whisk together reserved juice, Rhubarb Vinegar, olive oil, salt and pepper.
Toss: Combine beetroot and orange segments in a large bowl. Add some of the dressing and toss gently.
Finish: Top with crumbled fetta and fresh mint leaves. Drizzle with the remaining dressing.
Serve: Enjoy chilled or at room temperature as a fresh, vibrant side dish.
✨ Colourful, tangy, and refreshing — this salad pairs beautifully with grilled meats, seafood, or as part of a spring grazing table.
