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Beetroot, feta and orange salad with cayenne and rosewater dressing

Katrina Meynink
Katrina Meynink

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Beetroot salad with a perfumed dressing.
Beetroot salad with a perfumed dressing.Katrina Meynink

Add a fragrant floral touch to a classic beetroot and feta salad.

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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

  1. 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.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.watoday.com.au/goodfood/recipes/beetroot-feta-and-orange-salad-with-cayenne-and-rosewater-dressing-20180207-h0v4k7.html