Beet, orange and black olive salad

The mild sweetness of beets offers an ideal background for the intensity of sharp orange and salty olive, creating an unusual yet delicious salad. Use Greek black olives of the dry, wrinkled variety. Having matured longer on the tree, they are saltier and more robust in flavor. If you wish to keep the salad more mild and fresh it also tastes great without the olives. Serve with Steamed Rice with Herbs to create a light and healthful meal.

5 small or 2 large beets

2 oranges

1 Treviso (red chicory)

1/2 small red onion, thinly sliced

3 tbsp chopped parsley

5 tbsp black olives, pitted and halved

3 tbsp grapeseed oil

1 tsp orange flower water

11/2 tbsp red wine vinegar

salt and black pepper

• Place the beets in a pot, cover with cold water and bring to the boil. Cook for 1 to 2 hours, or until tender - when you stick a small knife into each beet it should go in smoothly. Leave the beets to cool down in the water. Once cool, take them out and peel. Cut in half, then cut each half into wedges that are 1 inch thick at their base. Place the beets in a mixing bowl.
• Take the oranges and use a small sharp knife to trim off their tops and bases. Now cut down the sides of the oranges, following their natural curves, to remove the skin and white pith. Over a small bowl remove the segments from the oranges by slicing between the membranes. Transfer the segments and juice to the bowl with the beets; discard the membrane.
• Cut the Treviso vertically into 1-inch-thick slices. Break them up into separate leaves and add to the salad.
• Finally, add the remaining ingredients and toss everything together gently. Taste and adjust the seasoning, then serve.

Serves 2 generously