Beetroot, feta and orange salad with cayenne and rosewater dressing
Add a fragrant floral touch to a classic beetroot and feta salad.
Ingredients
For the salad
4 beetroot, peeled and shredded (use a grater if you don't have a food processor)
2 oranges, peeled and chopped into bite-sized pieces
1 cup mint leaves, coarsely torn
½ cup Persian-style (soft) feta
For the dressing
½ tsp cayenne pepper (or more to taste)
3 tbsp rosewater
2 tbsp pomegranate molasses
½ cup grapeseed oil
1 tbsp dried edible rose petals
1 tbsp rapadura (panela) sugar
juice and zest of 1 lemon
Method
Add all the salad ingredients to a serving bowl and using your hands, gently toss to combine – you don't want the beetroot colour to bleed all over the orange and feta.
Combine the dressing ingredients and drizzle over the salad, just enough to coat. Toss gently, season with salt and pepper and serve immediately.
Appears in these collections
- 10 of the best autumn salads (featuring Karen Martini’s irresistible roast veg version)
- Feta makes it better: 50+ ways with the salty cheese
- 100+ delicious dishes to take when they say 'bring a plate'
- Our newest summer recipes
- Persian-style feta makes everything better (and here's 15 recipes that prove it)
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Katrina Meynink is a cookbook author and Good Food recipe columnist.From our partners
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