For the salad:
4 medium beetroot (600 g), thinly sliced
3 large oranges, peeled and sectioned (or thinly sliced)
3 tablespoons coarsely chopped flat-leaf parsley (about 1/2 small bunch) - Optional
3 tablespoons coarsely chopped mint (about 1/2 small bunch) - Optional
For the dressing:
4 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Finely grated rind and juice of ½ lemon (1 1/2 tablespoons)
sea salt and freshly ground pepper, to taste
1. In a small bowl, whisk together the dressing ingredients and set aside.
2. In a large bowl, combine the beetroot, orange and herbs (optional), drizzle with the dressing and toss to combine. Season with salt and pepper, to taste. Garnish with a sprinkle of chopped parsley if desired.
3. Letting the salad stand before serving allows the flavours to fuse. Leftovers can be stored in an airtight container in the fridge and will taste as delightful the next day.