I love to roast up a large batch of beetroot, eat some fresh from the oven with dinner, and use the leftovers for this vibrant, delicious salad! I use beetroot that has been roasted in a balsamic citrus glaze for extra zing (you can get the recipe here!).
Roasted beetroot (check out my recipe for Beetroot with Balsamic Citrus Glaze!)
2 oranges, segmented
10 walnuts, shelled and chopped
100g goats fetta, crumbled
150g mixed leaves
One small bunch mint leaves, torn or sliced
1/2 Red onion, finely chopped (optional)
Small handful Chives, finely chopped (optional)
Juice of one orange
1 tablespoon Balsamic Vinegar
1/2 tablespoon Apple cider vinegar
1 tablespoon Olive oil
1 teaspoon Maple syrup (optional)
Salt and pepper to taste
Combine all ingredients in a bow and whisk to combine.
Arrange salad leaves on a platter or in the bottom of a large salad bowl.
Place roasted beetroot, walnuts and segmented oranges on top (and red onions if you are using them).
Sprinkle with crumbled fetta and mint leaves (and chives if you are using them).
Drizzle with dressing.