Beetroot, Feta and Mandarin Salad with Date Dressing


  • 5x Topless Beetroot (or Baby beetroot bunch)
  • 2x Mandarins, sliced
  • 1x Tablespoon Olive Oil
  • 100grams of Feta
  • Mint Leaves (to serve)
  • Dates (to serve)

For Dressing:

  • 3x Large Dates, pitted,  finely chopped
  • Juice of 1 Lemon
  • 2x Tablespoons Extra Virgin Olive Oil


  1. Place the beetroot in a saucepan and cover with cold water.
  2. Bring to the boil and cook for 30minutes or until tender.
  3. Drain the water.
  4. When beetroot is cool enough to handle, rub off the skins and discard (use disposable gloves to prevent staining).
  5. Halve any larger beetroot.
  6. Meanwhile, for the dressing, combine all three ingredients in a bowl .
  7. Place beetroot in a large bowl.
  8. Add dressing and toss to combine.
  9. Set aside.
  10. Preheat a chargrill pan or barbecue medium-high heat.
  11. Brush cut side of mandarin with oil.
  12. Add to pan, cut side down and cook for 2minutes or untill grill marks appear.
  13. Set aside to cool. Peel once cooled.
  14. Divide beetroot, mandarin and feta among serving bowls. Sprinkle with mint leaves and extra dates to serve.

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