Beetroot and feta salad

Serves 1

(Jason Lowe)

Beetroot and feta are the kind of items you may find already in your fridge, but if not they are easily sourced from shops and supermarkets and, combined with a few leaves, they make this lovely early-summer salad. It's always better if you cook your own beetroot, but some of the pre-cooked beetroot on the market is of pretty good quality and make this dish even easier to create if you're in a rush.

150-200g cooked beetroot, skins removed
A few small tasty salad leaves like rocket, watercress, landcress etc
60-70g good-quality feta cheese
Peeled segments from 1 orange
2tsp white wine vinegar
A squeeze of lemon juice
1 tbsp olive oil
Salt and freshly ground black pepper

Cut the beetroot into wedges or even-sized chunks and arrange on serving plates with the salad leaves, orange and feta. Mix the vinegar, lemon and olive oil and season to taste, then spoon over the salad.