INGREDIENTS

• 3 beetroots medium size
• 75g rock salt
• 4 whole oranges
• 40 ml olive oil
• 10 ml orange juice
• ½ tsp. cinnamon powder
• 40 mint leaves
• Pinch salt
• Pinch black pepper

METHOD

• Pre heat oven to 200c.
• Double layer aluminum foil and cut large enough to fit the beetroot.
• Put the rock salt on the aluminum foil and place the beets on top of the salt.
• Pull the sides of the foil up around the beets, like a bag; it should be loose, but should be sealed and place in oven.
• Cook the beets for 50 to 60 minutes. Use a skewer or knife to check if done. It should easily move into the beet. If firm continue cooking. • After roasting the beets, let cool for easy handling. Peel the beets and cut into strips about 1x1cm.
• Remove the skin of the four oranges with a knife leaving no peel or white membrane.
• Slice two of the oranges into rounds. Try to get twenty orange rounds and remove the seeds if needed.
• Cut two oranges into segments with no skin or seeds.
• In a bowl mix together all ingredients except orange rounds.
• On a plate lay down five orange rounds and place the salad on top of this.

SERVES 4 – PREP TIME (15 minutes) COOK TIME (1 hour)