Serves 4

Ingreidents:

1 Large, whole beetroot

1/2 cup shelled pistashios

4 Cups baby rocket

1 Medium blood orange

1 Medium Cara Cara orange

1 Small shallot

Dressing:

1/4 Cup good quality olive oil

1/4 Cup fresh lemon juice

1/2 Teaspoon fine caster sugar

Salt & pepper to taste

Method:

Preheat oven to 180c & line a baking sheet with baking paper.

Trim the tail off the beetroot, & remove the core if protruding out of the beetroot. Be sure to not dig too deep into the beet, just enough so the bottom is flat.

Scrub/wash the beets lightly with a potato brush to remove any dirt.

Brush a little olive oil over the beetroot & season with salt & pepper to taste.

Wrap the beet tightly in aluminium foil & place seem side down on the baking sheet.

Bake for 20-30 minutes or until fork tender.

Remove from oven, unwrap & set aside to cool.

While the beetroot are cooking, line a baking tray with baking paper.

Spread the pistachios evenly onto the baking sheet & cook in oven for 5-8 minutes, or until you start to smell the nuts. Mix halfway through cooking.

To assemble the salad, add the rocket to a large salad bowl.

Slice the oranges to between 2-3cm thick, add to the salad.

Cut the cooled beetroot into wedges & add to the bowl.

Thinly slice the shallot & sprinkle into the salad.

Top with roughly chopped pistachios.

To make the dressing, add all ingredients into a jar with a tight fitting lid.

Shake until emulsified.

Drizzle dressing over salad, toss, serve & enjoy!