• 1 large sweet orange
• 8 - 10oz (250 - 300g) of cooked beetroot
• 2 - 3 tablespoons (30 - 45ml) finely chopped parsley or coriander to garnish
• 5 tablespoons (45ml) of vinaigrette (see below)
• 2 heaped tablespoons (50ml) Finely chopped parsley or Coriander to garnish

For the Vinaigrette:

• 2 tablespoons (30ml) of wine vinegar
• 3 tablespoons (45ml) of good quality olive oil
• 1/2 teaspoon (3ml) of Dijon Mustard (more to taste if required)
• 1/4 teaspoon salt
• a good pinch, about 10 turns of the mill, of fresh ground black pepper
• 1/4 teaspoon of sugar

Boil the beetroot to cook thoroughly (see here for instructions). We used 4 small beet and cooked them for 40 minutes. Skin the beetroot and cut into small (5mm) dice, place in a bowl.
Make the vinaigrette by putting all the ingredients into a small jar and shake hard for 1 minute until thoroughly mixed.
Pour the vinaigrette over the beetroot and leave to stand for 30 minutes or more. Using a sharp knife, peel the orange with a knife right down to just expose the flesh then cut it into thin rounds about 3 to 4mm thick.

Arrange the sliced orange around the edge of a medium sized plate and sprinkle with any remaining vinaigrette. Make a heap of the diced beetroot in the centre of the orange rings and pour any juice over the top.

Garnish with the chopped parsley or coriander and serve.

Updated 3/1/2006