Beetroot and Orange Salad

I know this one is a little weird, but I couldn't resist including it because...well...it intrigued me!

(Serves 4 as a side dish or starter)

Ingredients

8 small beetroot, raw or cooked
1 orange
1 tbsp olive oil
Handful fresh coriander

Optional: slice of pineapple

Method

1. Wash the beetroot, to remove any mud
   
   
2. Slice finely - beware the purple staining power of beetroot!
   Note: slice raw beetroot very fine.
   If you want to cook it, just scrub and boil for 15 - 20 minutes, then slice. Cooked beetroot keeps in the fridge for about 3 days, if in a sealed container.
   
   
3. Peel the orange. Cut it in half. Separate the segments, removing the pips. Or, slice into rounds.
   
   
4. Chop the coriander.
   
   
5. Mix all the ingredients together in a bowl or layer them on a plate.
   
   
6. Optional: if you have any pineapple spare, finish with a slice of pineapple.

Recipe courtesy of Vegbox.