• 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


  • 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)

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