Beetroot, feta and mandarin salad with date dressing

Name: Beetroot, feta and mandarin salad with date dressing
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 10 baby beetroot, trimmed, stalks attached; 2 mandarins (skin on), halved crossways; 20.00 ml extra virgin olive oil; 100g Persian feta, crumbled; Mint leaves and torn medjool dates, to serve; 3 medjool dates, pitted, finely chopped; Juice of 1 lemon; 40.00 ml extra virgin olive oil

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15m

35m

Beetroot, feta and mandarin salad with date dressing

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by delicious. team

delicious. team

Jun 01, 2017

Worlds collide in this salad, drawing inspiration from Middle Eastern cuisines to create something unlike anything you've tasted before.

Recipe by chef Roy Ner.

10 baby beetroot, trimmed, stalks attached
2 mandarins (skin on), halved crossways
1 tbs extra virgin olive oil
100g Persian feta, crumbled
Mint leaves and torn medjool dates, to serve

Date dressing

3 medjool dates, pitted, finely chopped
Juice of 1 lemon
2 tbs extra virgin olive oil

Method

1.

Place the beetroot in a saucepan and cover with cold water. Bring to the boil and cook for 30 minutes or until tender. Drain. When beetroot is cool enough to handle, rub off skins and discard (use disposable gloves to prevent staining). Halve any larger beetroot.
2.

Meanwhile, for the dressing, combine all ingredients in a bowl.
3.

Place beetroot in a large bowl. Add dressing and toss to combine. Set aside.
4.

Preheat a chargrill pan or barbecue to medium-high heat. Brush cut side of mandarin with oil. Add to pan, cut-side down, and cook for 2 minutes or until grill marks appear. Set aside to cool. Peel, then tear into pieces.
5.

Divide beetroot, mandarin and feta among bowls. Sprinkle with mint and torn date, and serve.