4 large beetroot, cooked and cut into
large matchsticks
Juice of 1 small lemon
3 fl oz extra virgin olive oil
salt & black pepper to taste
3 large naval oranges
1 large bunch watercress sprigs
8 oz feta cheese cut into 1/2 in dice
12 greek olives, drained
2 tbsps dried rigani, (oregano), briefly
pounded in a mortar
Instructions...
1) Mix the beatroot, most of the lemon juice, 2 tbsps of
the olive oil with salt and pepper in a bowl. Cover and
set aside.
2) Peel the oranges and remove any white pith. Cut
crossways into 1/4 in slices. Remove the pithy centre
with the point of a knife. Spread the slices on a plate,
cover tightly and refrigerate until chilled.
3) To serve, line the edges of a chilled serving platter
with the watercress and lay the orange slices in a
single overlapping layer on the inside edge of this
border. Make a circle of bettrooot inside the oranges
and drizzle the marinade over them.
4) Place the feta in the centre of the platter. Sprinkle
the oranges with a little salt, and the beetroot and
cheese with the rigani and olives. Sprinkle the
remaining lemon juice, olive oil and peppper over the
salad and serve at once.
