Salad With Oranges, Feta And Beetroot

Citruses for inspiration. It only seems that the roles have long been arranged: lemons for tea or fish, limes to snack on tequila, oranges as juice for breakfast. Even familiar citrus fruits are capable of pleasant surprises. 


200g feta

2 selected oranges

2 boiled or baked beetroots

1 tbsp red wine vinegar

4 tbsp. olive oil

3 to 4 sprigs of fresh mint

30 g pumpkin seeds

Step by step recipe

Step 1

Rinse the orange with a brush in hot water. Peel the skin, cut out the fillets with a sharp knife and remove the pips. Hold the orange over a small bowl to collect the juice.

Step 2

Dry fry the pumpkin seeds for 7-10 minutes until golden. Leave to cool.

Step 3.

Slice the beetroot into thin slices. Crumble the feta. Separate the mint leaves from the stalks.

Step 4

Combine the orange juice, vinegar and olive oil and whisk with a fork. Plate the beetroot, orange slices and feta, pour the dressing over it, sprinkle with the mint and pumpkin seeds and serve.

Recipe tips

You can replace the pumpkin seeds with roasted pine nuts. Or you can substitute feta for the cheese with feta cheese or blue mold.

By the way

Per 100g: protein 4.30g (5.38% of the daily allowance)

– fats 11.26g (12.51%)

– carbohydrates 9.44g (5.62%)

– dietary fibers 1.91 g (6.37%)

– kcal 150.72 (8.37%)

– fatty acids 3,90 g (19,50%)

– sodium 178,93 mg (12,34%)

– total sugar 7.43 g (14.86%)

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