Roasted balsamic beetroot with orange and feta

A gorgeous-looking grown-up salad. If your kids aren’t into the whole green leaves and dressing caper, just give them wedges of juicy orange and salty feta – it works a treat in my house!

INGREDIENTS

4 beetroot, unpeeled, tops trimmed off

1 tablespoon olive oil

salt and freshly ground black pepper

150g baby spinach

2 small pink or ruby grapefruits, peeled and cut into segments, white pith and membranes removed

2 oranges, peeled and cut into segments, white pith and membranes removed

150g feta, crumbled

3 tablespoons chives, snipped

DRESSING

2 1/2 tablespoons balsamic vinegar

2 teaspoons dijon mustard

2 teaspoons orange zest

2 teaspoons grapefruit zest

1 teaspoon honey

80ml olive oil

METHOD

Preheat the oven to 200°C. Toss the beetroot and oil in a large bowl and season with salt and pepper. Wrap each beetroot in foil. Put them on a baking tray and roast for 1–1¼ hours, or until cooked through.

While the beetroots are roasting, whisk together all the dressing ingredients, except the oil, in a bowl. Slowly whisk in the oil. Season with salt and pepper.

When the beetroot are ready, remove them from the oven and open the foil. Let them cool for 30 minutes then gently rub off the skins. Cut them into wedges and season with salt and pepper.

Combine the spinach with 2 tablespoons of the dressing in a large bowl. Arrange the spinach on a platter.

Toss the beetroot and grapefruit and orange segments with 2 tablespoons of the dressing in the same bowl. Top the spinach with the beetroot wedges and citrus segments, and scatter over the feta and chives.

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