ORANGE- AND BEETROOT SALAD

4 medium-sized cooked beetroots
3 oranges
Dressing:
½ cup olive oil
2 teaspoons balsamic or grape vinegar
1 teaspoon crushed garlic
¼ teaspoon black pepper
½ teaspoon salt

Peel and slice the cooked beetroots into rounds. Grate the rind of 1 orange and set it aside.
Peel the oranges, carefully removing the pips and slice them into round.
Arrange the beetroot and orange slices alternately, overlapping them.
Mix all the ingredients for the dressing in a cup and add the reserved, grated orange rind.
Spoon the dressing over the beetroot- and orange slices just before serving.

Note:
Next time I will definitely add some feta.

Recipe and photo: Nicolette Papas