Beetroot and Orange Salad with Mint

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Wrap the 2 medium beets tightly in aluminum foil. Place them on a baking sheet and roast for 40-50 minutes, or until a fork can easily pierce them. Once they are cool enough to handle, peel the skin off the beets and cut them into 1.27 cm cubes.
3. 3Peel the 2 medium oranges. Carefully cut between the membranes to release the orange segments. Discard any seeds.
4. 4Thinly slice the 1/4 small red onion into very thin half-moons.
5. 5In a large bowl, combine the cubed beets, orange segments, thinly sliced red onion, and 1/4 cup fresh mint.
6. 6In a small bowl, whisk together the 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
7. 7Pour the dressing over the salad ingredients in the large bowl. Toss everything together gently to coat. Serve the salad chilled or at room temperature.

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