Beetroot and blood orange salad

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

  1. Preheat oven to 180 C. Trim, and peel whole beetroots and place in baking tray with garlic, salt and pepper.
  2. Roast for 45 minutes or until tender (use wooden skewer), cool and cut into quarters.
  3. 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.
  4. Serve beetroot and mandarin on salad leaves, drizzle with dressing and sprinkle on toasted walnuts.