Beet And Orange Salad - cooking recipe

Ingredients

340 g asparagus spears, trimmed
100 g curly endive, leaves separated
125 g radicchio, leaves separated
425 g packaged baby beetroot, drained, halved
2 tsp toasted pine nuts
2 None blood oranges (480g), peeled and segmented
75 g low-fat feta cheese
2 tbsp strained blood orange juice
2 tsp lemon juice
2 tsp olive oil
1 tbsp white wine vinegar

Preparation

Cook the asparagus in a medium saucepan of boiling water for 1 min, then drain and rinse under cold water and drain again.
To make the orange dressing, combine the juices, olive oil and vinegar in a screw-top jar and shake well.
Arrange the leaves on serving plates. Top with beetroot, nuts, asparagus, orange segments and feta. Drizzle with the orange dressing and serve.