beetroot and clementine saladrating:
handful of winter salad leaves
2 tbsp toasted nuts, e.g. walnuts, pecans, hazelnuts, whatever
3 tbsp olive oil
1/2 garlic clove, crushed with sea salt
grated zest of a clementine
1 1/2 tbsp rice vinegar
salt and pepper
roast beetroots in their skins, covered with a little olive oil, salt, water and pepper. Cooking will be anything form 40 minutes to an hour, depending on their size. Skin and cut into wedges.
make dressing by combining all dressing ingredients. Toss the prepped beetroot in a little dressing as soon as its ready (If you do this while the beets are still warm, the flavour will be better). Leave to cool.
peel clementines and slice across thinly. Toss with salad leaves and nuts using the rest of the dressing. Finally, arrange in a dish with the beetroot.