This is a colourful salad that will add great flavours to any meal - enjoy.

Ingredients

• 2 medium beetroot
• 2 cups baby spinach leaves, trimmed of stalk
• grated rind and juice 1 orange
• 1 tablespoon sesame oil
• soy sauce for seasoning
• 2-4 tablespoons toasted sesame seeds

Method

1. Cook the whole beetroot in boiling salted water for 40 minutes or until tender. Beetroot are cooked when the skin peels away easily. Refresh cooked beetroot in cold water, then peel and grate.
2. In a serving bowl, toss together the grated beetroot and spinach leaves.
3. In a small bowl, whisk together the orange rind, orange juice and sesame oil. Season with salt, pepper and a dash of soy sauce, if desired. Pour over the beetroot and spinach.
4. Scatter the toasted sesame seeds over the top.