Quick & Easy Summer Salads to Beat the Heat

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Layerd orange-beet salad with feta and mint

Wow your family and friends with this stunning orange and beet salad topped with fresh mint and crumbled feta. Tangy and fresh, the acidity of the citrus fruit balances nicely with the beet's sweetness, and you can easily swap the oranges with grapefruit if necessary.

Ingredients for 4 servings

• 5 medium oranges (or 2 ruby red grapefruits)
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 3-4 medium red beets*
• 7 oz. (200 g) feta, crumbled

Seasoning

• Salt, pepper
• Olive oil
• Fresh mint leaves to garnish
  

Instructions

1. Using a sharp knife, remove the skin and pith from 4 oranges. 
2. Cut the peeled oranges into paper thin slices using a mandoline slicer, or cut into wedges. Set aside.
3. Juice the remaining orange and add the juice to a small bowl. Stir in the red wine vinegar and olive oil, then season to taste with salt and pepper. Set aside.
   
4. Preheat the oven to 375 °F (190 °C). Brush the beets with olive oil and season with salt. Wrap in aluminum foil and roast on a baking sheet until tender, about 45-50 min. Unwrap the beets and let cool a bit before removing the skins.
5. Cut the beets into paper thin slices using a mandoline slicer, or cut into wedges.
6. Divide the orange and beet slices evenly among 4 plates, arranging them in an overlapping pattern. Season with salt and pepper to taste. Top each salad with the crumbled feta and drizzle with the reserved citrus dressing. Garnish with fresh mint leaves  and serve immediately.
7. *Note: This recipe works better with raw beets that are roasted in the oven. If using cooked beets, they will be more difficult to slice so you'll have to cut them thicker.