Beetroot and orange salad

Beetroot and orange salad


ingredients
1 Little Gem lettuce, leaves separated
2 oranges
2 large cooked beetroot, diced 1 tablespoon orange juice
1 teaspoon balsamic vinegar salt and freshly ground black pepper

• Divide the lettuce leaves evenly
among four small serving plates.
• Holding the oranges over a bowl,
remove all the pith and zest. Cut
the flesh into segments. Squeeze any juice from the membranes into the bowl, then discard them.
• Pile the beetroot in the centre of the
lettuce leaves with the orange
segments surrounding them.
• Add the orange juice to the bowl
with the vinegar. Season with salt
and pepper. Spoon the dressing
over the beetroot, and serve.
serves 4