Ingredients: 200g rocket/ shredded lettuce 200g baby spinach 2 oranges segmented (with juice) 1⁄2 cup sliced toasted almonds 1 block Woolworths feta cheese (cubed) Pinch salt 4 medium beetroot (boiled, cut into eights)
Croutons: 3 slices bread of choice 1 tablespoon olive oil salt and pepper
Vinaigrette- 2-4 tablespoon fresh orange juice 1 tablespoon lemon juice 1 tablespoon honey 2 tablespoon olive oil small pinch salt
Method: 1. Peel and boil beetroot, until beets can be easily pierced with a knife. 2. Allow to cool, season with pinch salt and pepper. 3. Cube bread and heat olive oil in a nonstick pan over med/high heat. Add bread and season with salt and pepper. 4. Toast bread, tossing or stirring frequently until crispy, about 5 minutes. 5. Whisk orange juice, lemon, honey and salt in a bowl. 6. Add oil in a slowly, whisking until well blended. 7. Toss spinach and rocket/lettuce with half of vinaigrette. Lay down in serving bowl/platter. 8. Arrange beets, orange segments and croutons on top. 9. Drizzle with additional dressing to taste. 10. Garnish with feta and almonds.