To prepare the Beetroot – scrub them and remove any root or top. Slice them and then put the whole Beet (sliced in a pile) into a foil parcel with a couple of tablespoons of Red Wine Vinegar. Wrap up the parcel and cook for around an hour, maybe an hour and a half at 200˚c or until cooked.. [full Nearly Pickled Beetroot recipe]
While the Beetroot are cooling down, remove the skin from the Orange (slice off the top and bottom to create a stable base, and then slice it away downwards, all the way around) and slice
Wash and Slice the Cucumber, and chop the Spring Onions, Mint and Dill
Wash the Lettuce and spread over the serving plate…. Cover in slices of Beetroot, Cucumber and Orange, and sprinkle the Spring Onions and Herbs over the top.
You may have some Orange Juice left from slicing – drizzle this over the salad too – and maybe a little Rape Seed Oil. Remember that the Beet will be slightly pickled to the taste – so don’t add too much Citrus or Vinegar by means of a dressing. A good crunch of Black Pepper would work really well though
