Serves: 10-12

2 tbsps. Borderfields Cold Pressed Rapeseed Oil
600g beets (approx. 6)
2 pomegranates
20 basil leaves
80g walnuts, toasted and crushed
200g feta cheese, diced into 1cm cubes
2 oranges, peeled

For the dressing
200ml Borderfields Cold Pressed Rapeseed Oil
3 oranges, juiced
1 lemon, juiced
1 heaped tsp. lemon thyme leaves



  1. Begin by cleaning and washing the beets, and pre-heating the oven to 170°c. Place in a bowl and coat in Borderfields, coarse sea salt and pepper and wrap individually in tin foil.
  2. Place the wrapped beets onto a cooling wire on a tray and bake in the oven at for 30 minutes, or until slightly soft. To check how cooked they are place a knife through the center of the beet and if it falls off the knife it’s ready. Leave to cool.
  3. In the meantime add the orange juice to a pan and cook over a medium heat until reduced by two-thirds. Once reduced place into a bowl and leave to cool. Then add the lemon juice, Borderfields and thyme and stir until combined. Season with pepper.
  4. Once cooled unwrap the beets and peel off the outer skin. Cut into bite-sized pieces and place into a bowl with walnuts. Add the orange segments, figs, pomegranate seeds and feta and season with salt and pepper.
  5. Add the dressing and serve.