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Beetroot and Feta Salad with Microgreens

Name: Beetroot and Feta Salad with Microgreens
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 g cooked beetroot; 150 g feta; 2 oranges; 40 g pumpkin seeds; 40 g microgreens; 2 tbsp balsamic vinegar; 3 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Zusammenfassung

Earthy beetroot with feta, orange, toasted seeds and fresh microgreens.

Beetroot and feta salad with microgreens

Preparation

Toast pumpkin seeds in a dry frying pan over medium heat for 2 to 3 minutes, stirring often, then cool. Wear gloves if available and cut beetroot into 1 cm wedges. Crumble feta.
Cut the top and bottom from each orange. Stand it upright and cut away peel and white pith. Hold the orange over a bowl and cut between the membranes to release the segments; keep any juice.
Whisk balsamic vinegar, olive oil, 1 tablespoon orange juice, salt and pepper in a large bowl. Add beetroot and orange segments, then toss gently. Arrange on a platter, scatter feta, pumpkin seeds and microgreens over the top, and serve immediately.