We are blessed with a fabulous farm shop just down the road and I find myself there often. This point was proved, rather tellingly, the other day when my husband went in to collect “an order for Anna” to be told “oh yes I know her, she is in here all the time….”..
I do shop there a lot. Since foxy got our chickens, the next best thing is to see those at Washingpool strutting, pecking and buy their spanking fresh eggs. When I can’t be bothered to make bread, theirs is marvellous and when I want tip top, super-fresh fruit and veg that haven’t clocked up air miles I go there. The problem is that I usually come out with more than I went in for. Faced with amazing produce I am helpless and unable to resist. So it was this week when I chanced upon fat globes of beetroot still with their frilly green and pink leaves (perfect in a stir fry) and one of my absolute seasonal favourites, blood oranges.
Once home I decided I wanted to combine the sharp juiciness of the oranges with the sweet earthiness of the beetroot. I added a little spring onion and rocket for peppery bite and some soft salty feta. It was a delicious lunch.
Blood Orange, Beetroot and Feta Salad
This is how I made the salad you see, it was enough for one but can easily be doubled or tripled.
1 cooked beetroot, peeled and cut into 8
1 blood orange, peeled and segmented
A handful of rocket
1 spring onion, finely chopped
About 25g feta
2 teaspoons rapeseed oil
1 teaspoon cider vinegar
Salt and pepper
Mix the oil and vinegar in a small bowl and add salt and pepper to taste. Put the beetroot, blood orange, spring onion and rocket on a plate, drizzle over the dressing then add the feta at the last minute so it doesn’t all turn Barbie pink.
For an unbelievable refreshing light pudding after this seasons hearty, cosy stews try my Blood Orange Granita (February 2013) show here in front of another crisp, cleansing number, Iced Tea Granita (July 2013).
A final point, why have supermarkets started calling Blood Oranges Blush Oranges….?