Ingredients   

4-5 oranges, peeled and sliced
4 medium beetroot, peeled, ends cut off
Handful mint leaves
1 tablespoon olive oil

Dressing

4 tablespoons olive oil
1 teaspoon Dijon mustard
2 teaspoons white wine vinegar
Pinch freshly ground black pepper

Method   

Preheat oven to 180°C

Place beetroot onto an oven tray, drizzle with olive oil and bake for 40 minutes or until soft. Remove from oven and allow to cool

Place dressing ingredients in a bowl and mix well

Once beetroot has cooled, thinly slice

Place beetroot and sliced orange onto a serving plate. Top with mint leaves and drizzle with dressing