The Sunday Times Magazine - UK (2022-02-13)

The Sunday Times Magazine • 43

2

SERVES

2 people

INGREDIENTS

2 whole beetroot (roughly 170g )

Olive oil

2 small oranges, peel and pith

removed

½ tbsp apple cider vinegar

50g feta cheese

01 Heat the oven to 180C (200C

non-fan). Wash the beetroot and

remove the leaves but keep an

inch or so of stalk and the root

intact. Place in a roasting tin,

drizzle with olive oil and sea salt,

then roast for about 45 min.

02 Once cool, rub off the skin

with a paper towel and slice

into rounds.

03 Slice the oranges into similar-

sized rounds and arrange on a

serving dish with the beetroot.

I like to do this in a concentric

circle with the slices overlapping.

04 In a small bowl, lightly

whisk together 1 tablespoon

olive oil and the vinegar, then

drizzle over the salad.

05 Crumble the feta over the

orange and beetroot. Season

to taste with a little sea salt.

Beetroot,

orange and

feta salad

This tastes delightfully fresh:

the juicy sweet orange and the

earthy beetroot are, without

wanting to put too fine a point

on it, a marriage made in heaven.

I like to crumble a little salty

feta over everything just before

serving — but you could leave

it off, if you prefer, and simply

dress with olive oil, a dash of

vinegar and a smattering of

salt flakes. Otherwise sprinkle

over a few fresh thyme leaves or

coarsely chopped mint or basil;

or even a few black olives and a

handful of flaked almonds.

Right: beetroot,

orange and feta salad.

Bottom right: roasted

sea bream with baby

tomatoes