Beetroot, carrot & orange salad


  • 2 beetroot, peeled
  • 2 carrots, peeled
  • 2 stalks of celery, chopped
  • 1 orange
  • Handful of walnuts, crushed
  • Handful of flat-leaf parsley, chopped
  • 100g feta
  • 3 tablespoonfuls olive oil
  • Salt and pepper


  • Bring a small pan of salted water to the boil. Cut the beetroot into small wedges – about the size of orange segments. Simmer in the pan for about 10-15 minutes until tender.
  • Use a vegetable peeler to cut the carrot into thin strips and put into a bowl with the celery.
  • Make a dressing by mixing the olive oil with the juice of half the orange and season with salt and pepper.
  • Cut the other half orange into thin slices.
  • When the beetroot is cooked, run under cold water to cool it and then add to the bowl, with the other vegetables. Add the orange, walnuts and parsley too.
  • Pour the dressing over the salad before tossing it and then crumble over the feta to serve.