Spicy orange, mint & beetroot salad
Serves 4 I use raw beetroot to make this delicious healthy salad but the recipe originally used cooked, grated beetroot. I decided to try it au naturale and found that it was even tastier. It's best if you can leave it sit for an hour before serving to allow the sesame and orange flavours to really soak into the beetroot. I chose mint again for this dish because it goes well with beetroot. Sprinkling the last three ingredients on right before serving gives your salad a unique and delicate look and the four different textures of beetroot, mint, orange zest and sesame seeds complement each other perfectly.