4 medium beetroots – a mixture of red and golden would be good if you can get hold of
3 oranges preferably blood oranges
1 navel orange
1 tbsp lemon juice
1 tbsp lime juice
1/2 bulb of fennel sliced very finely on a mandolin
1/4 red onion sliced very finely on a mandolin
2 tbps virgin olive oil
pinch of coarse sea salt and black pepper
2 tbsp of chopped coriander or micro leaves
Firstly bake the beetroot, wrap individually in foil and bake on a tin for approx 1 hour until tender in a medium oven.
Allow to cool and peel.
Slice 2 of the beetroots into thin slices and the other into wedges.
Peel and segment the blood oranges – keep all the juice.
Peel and then slice thinly the navel orange – add the lemon and lime juice to the oranges.
Layer the beetroot and oranges on the plates. Pile on fennel and onion.
Spoon over the citrus juices.
Drizzle with the olive oil and season with salt and pepper.
Allow to sit for a few minutes, dress with coriander and serve.