2 oranges, 1 beetroot, 10 kamalata olives, Peashoots, Spinach, salad leaves, white wine vinegar, olive oil.
I have been going nuts for olives recently and when toying with creating an orange and beetroot salad I wanted something really savoury to cut through the sweetness, that wouldn't change the texture like a nut would. Olive seemed the natural choice and I am in love with the results. Give this a try, it's sinfully moreish!
1) Wash the beetroot and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife, then once it's cool slice in half, and then into segments.
2) Peel the orange carefully with a sharp knife, then slice into each section to release the segments, free of pith.
3) Squeeze the remains of the oranges to release any juice into a bowl. Mix equal parts of white wine vinegar and olive oil with the orange juice to form a dressing, then season with salt and black pepper.
4) Toss the salad leaves in the dressing, then arrange the orange and beetroot on the plate. Pit the olives and add to the salad and drizzle over the remaining dressing.