5 Small beetroot
3 Garlic cloves smashed
2 Tbsp olive oil
½ Cup blood orange juice
½ tsp apple cider vinegar
Fresh flat leaf parsley
¼ tsp salt
Baby Spinach land Rocket leaves
½ cup mandarin sections
¼ cup roughly chopped fresh walnuts, toasted
- Preheat oven to 180 C. Trim, and peel whole beetroots and place in baking tray with garlic, salt and pepper.
- Roast for 45 minutes or until tender (use wooden skewer), cool and cut into quarters.
- Dressing: Mix blood orange juice, oil, vinegar, parsley, a pinch of fresh finely grated garlic, salt and pepper to taste into an old lidded jar and shake vigorously.
- Serve beetroot and mandarin on salad leaves, drizzle with dressing and sprinkle on toasted walnuts.