Step 1

Using a sharp knife, remove the peel and pith from the oranges and cut into segments, catching any juice in a bowl. Whisk together 2 tbsp of the juice with the vinegar, garlic, olives and tarragon. Slowly drizzle in the oil, whisking continuously, until emulsified.

Step 2

Toss the beetroots and orange with a little of the dressing. Arrange the spinach on a platter and pile on the beetroots and orange. Top with the feta and drizzle over the rest of the dressing to serve.