Trendy
Beetroot, Orange and Feta Salad

1. Peel and segment 2 oranges and set the segments aside.

2. In a small bowl, whisk together 1 tablespoon of white vinegar, 1 clove of crushed garlic, 8 finely chopped pitted green olives, 1 tablespoon of finely chopped tarragon, and 50ml of extra-virgin olive oil. Stir until well combined.

3. In a large mixing bowl, combine 320g of cooked beetroot wedges and 320g of baby spinach leaves.

4. Pour the dressing over the beetroot and spinach mixture and toss everything together until the vegetables are well coated with the dressing.

5. Add the orange segments to the bowl and toss gently to combine.

6. Sprinkle 100g of crumbled feta over the top of the salad.

Serve the salad immediately and enjoy!