Packed with parsley and flavoursome beetroot, this dish is a great winter salad or light lunch option. If you like raw beetroot though, just cut the beets into fine julienne strips.
3 medium beetroots
2 sweet oranges
1 red radicchio
1/2 small red onion, thinly sliced
3 tbsp flat-leaf parsley, chopped
1/4 cup black olives
2 tbsp hazelnut oil
1 tbsp grapeseed oil (or use macadamia oil)
1 tbsp red wine vinegar
sea salt and freshly ground pepper
1. Trim beetroot stalks, leaving a one-centimetre stem on the end. Wash thoroughly. Place unpeeled beetroot in a saucepan, cover with water and bring to the boil. Cook for one to two hours, or until tender. Leave to cool, then peel. Cut into wedges and place in large mixing bowl.
2. Segment the oranges over another bowl, catching any juice. Add the segmented orange pieces to the beetroot and reserve the juice for the dressing.
3. Discard any brown outer leaves from the radicchio. Cut into quarters and remove core. Separate leaves and wash thoroughly. Add radicchio, onion, parsley and olives to the beetroot mix.
4. For the dressing, whisk together both oils, vinegar, one tablespoon of orange juice and seasoning. Check flavour then add to salad. Toss to combine and serve.