Seasonal Recipes

beetroot & carrots with walnuts & feta

Dressing:
2 tablespoons cider vinegar
2 tablespoons freshly squeezed orange juice
finely grated zest of 1 orange
2 tablespoons extra virgin olive oil
2 teaspoons runny honey
sea salt and freshly ground black pepper

2 medium beetroot, peeled
2 medium carrots, peeled
100 grams salty feta, crumbled
½ cup lightly toasted walnuts, roughly chopped

Put all of the dressing ingredients in a small, lidded container and shake to combine. Store in the fridge for up to 3 days. Grate the beetroot and carrot. Toss the vegetables together in a large bowl. Crumble in ¾ of the feta and stir through three quarters of the walnuts, reserving a little for garnish. Toss through the dressing, season well with salt and pepper then spoon the salad into a serving bowl. Garnish with reserved feta, fresh herbs and walnuts and serve immediately.