Beetroot and Radicchio with Blood Orange and Marinated Feta

Preparation:

Throw 3 medium sized beets into a pot of boiling water and boil gently until the beets are tender but still firm. You should be able to stab a fork into one and have the beet slowly slide off. 

While the beets are boiling, crumble about 1/2 cup of feta into a small bowl. Drizzle with olive oil and season with sumac (or any other spices and herbs you fancy!) stir everything around a bit and allow to marinate while you prepare the rest of the salad. 

Don't bother trimming or peeling the beets. Once they're cooked the you can just peel the skin off with your hands then you can trim them. The bright pink stains will wash off...eventually. 

Cut the beets into bite sized chunks, and place them into a small bowl. Drizzle with some olive oil and a splash of lemon juice, salt and pepper and set aside. 

Halve a head of radicchio and roughly slice it. Set aside. 

Using a sharp knife, slice the skin off the blood orange until you have a naked orange. Cut the orange in half and slice a bunch of beautiful orange and red half-moons. Set aside. 

Assembly:

In a large shallow bowl or platter, begin by making a radicchio nest of scattered leaves. Place the marinated beetroot chunks over the radicchio and then add the orange slices. 

Use a spoon to scoop out the feta and marinating oil and scatter on top of the salad. 

Finish with some fresh herbs (tarragon or fennel fronds would be perf!)