To cook the Beetroot – pre-heat the oven to 200˚c
Put the scrubbed Beetroot in a foil parcel, sliced. Add a couple of tablespoons of Red Wine Vinegar (and a sprinkle of Salt) and seal the parcels
Cook for 1 hour or slightly longer – basically until the Beetroot is soft to the point of a knife
Let the Beetroot cool
In the meantime, peel and slice the Orange
Finely slice the Onion
Slice the Cucumber
Lay the sliced Beetroot, Orange, Cucumber and Onion on a plate
Serve with Middle Eastern mezze – flatbread, maybe a pilav, some grilled or roasted fish or chicken?
Is delicious with some tahini sauce