Ingredients

• 500 grams baby beetroot, washed
• 2 oranges
• 4 cups mixed salad greens or rocket
• ½ cup (70gram packet) walnuts, toasted
• Mint dressing
• 2-3 tblsp lemon juice or wine vinegar
• ½ cup virgin olive or avocado oil
• ¼-½ cup torn mint leaves
• 1 tblsp chopped fresh tender thyme leaves

Method

Cook the whole beetroot in boiling water for 20 minutes or until tender. Drain and plunge into cold water and when cool enough to handle peel away the skin. (see Cook’s Tips) Cut larger baby beets in half or quarters if wished.

1. Peel away the thick skin of the orange, removing all the bitter white pith. Cut the orange into small pieces or segment into wedges.
2. Gently toss together the beetroot, oranges, salad leaves and chopped walnuts with the dressing and serve once dressed.
3. Mint dressing
4. Combine all the ingredients in a jar and shake well. Season with a pinch of salt and pepper.

Cooks Tips

Beetroot are cooked when their skin will peel away easily. Variations - Use mandarins in place of oranges when in season. - Add a little cooked crispy bacon to the salad if wished.