Beetroot, feta and orange salad with cayenne and rosewater dressing

Name: Beetroot, feta and orange salad with cayenne and rosewater dressing
Cook time: 30 min
Yield: 4-6
Cuisine: Middle Eastern
Ingredients: 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

Katrina Meynink

February 20, 2018

Beetroot salad with a perfumed dressing.Katrina Meynink

easyTime:< 30 minsServes:4-6

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.