Warm Salad of Wood Pigeon with Beetroot and Orange

Impress your guests with this tasty meal.


  • for the dressing:
  • 100 ml olive oil
  • 1 tblsp red wine vinegar
  • 1 tsp dijon mustard
  • 2 pinches brown sugar
  • salt & pepper
  • for the salad:
  • 4 pigeon crowns
  • 2 large beetroot
  • 2 oranges
  • 50 hazelnuts/ walnuts
  • 100 g feta cheese (diced)


  1. Peel and cut the beetroot into wedges and bake in tin foil for 10-15 minutes until soft. Roast the hazelnuts and walnuts for 3-4 minutes until golden.
  2. For the pigeon, remove the breasts from the crown and fry in butter 1-2 minutes either side until pink.
  3. Mix all the dressing ingredients together and lightly dress the leaves and top with the nuts, orange, sliced pigeon breast and diced feta cheese.


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