Raw beetroot salad with orange zest

SERVES 4 PREP + COOK TIME 15 MINUTES

1 small bunch beetroot (use a mix of baby red, baby yellow and baby target beetroot if you like)

1 small orange

¼ cup small flat-leaf parsley leaves

1 tablespoon lemon juice

⅓ cup (80ml) extra virgin olive oil

1 Scrub beetroots and peel if required. Using a mandolin, finely slice beetroots. The finer the beetroot, the more luscious the salad. Remove zest from orange with a vegetable peeler, being careful to avoid the pith, and cut into fine strips. Peel and slice orange.

2 Arrange beetroot, orange slices, zest and parsley. Whisk lemon juice and olive oil together; dress salad with dressing; season with sea salt flakes and freshly ground pepper.

Not suitable to freeze.