- Prepare the beetroot by scrubbing the skin well, and cutting into 8 wedges. Whenever possible, don’t peel root veggies. A lot of the nutrition and fibre is contained in the skin.
- Place in a baking tray with a little oil, and a good crack of salt and pepper, cover with foil and roast at 180 C for 20 minutes
- After 20 minutes, the beetroots should feel soft- uncover the foil and roast for a further 20 minutes without foil to allow them to crisp up at the edges.
- Meanwhile cut the orange in half- keep one for the dressing. Take the remaining half, cut into slices and remove the segments (keep peel to make homemade marmalade or to zest into marinades). Discard white pith.
- Cut the coconut into thin flakes and toast in the oven for 5 minutes until some parts have told golden brown.
- Meanwhile make the dressing- mix all ingredients in a cup and whisk with a fork until combined.
- Once beetroot is nicely caramelised, arrange on a large plate evenly and place the orange segments in between., scatter the coconut on top and the torn mint leaves.
- Pour the dressing over the top and allow all the flavours to marinate for 5 minutes or so.
- Garnish with torn dill leaves.
Nutrition profile: Beetroot and orange are high in vitamin C and coconuts are loaded with nourishing and anti oxidant properties- this salad is full of ingredients that are good for your skin. It’s a good balance of hydrating citrus, colourful vegetables and healthy fats.
