Beetroot Salad with Orange Wedges

5 from 9 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 250 g Beetroot cooked and peeled (vacuum!)
  • 1 orange
  • 20 g 1 small onion
  • 10 g 1 spring onion
  • 2 tbsp Orange juice
  • 1 tbsp Liquid honey
  • 1 tbsp Olive oil
  • 1 tsp Light rice vinegar
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 60 g Sheep Cheese (Feta)


  • Cut the beetroot into slices. Peel the orange, assemble it into wedges and cut the wedges in half with a sharp knife. Spread the beetroot slices with the orange slices on a plate in a fan shape. Peel the onion and chop finely. Clean and wash the spring onions and cut into fine rings. Mix orange juice (2 tablespoons), liquid honey (1 tablespoon), olive oil (1 tablespoon pepper from the mill (2 big pinches), onion cubes and spring onion rings into a vinaigrette and spread over the plate with beetroot and orange wedges Crumble and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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