Ingredients

• 2 cans (400 gms. each) chopped beetroot or 600 gms. fresh beetroot
• 1/4 cup orange juice
• 1 tbsp. extra virgin olive oil
• Salt to taste
• 1/4 tsp. pepper powder
• 1/4 tsp. mustard powder (optional)
• 1/2 tsp grated orange rind
• 1/4 cup spring onions
• 1/2 cup or more, parsley or coriander leaves chopped

Method

Boil the beetroot (if using fresh).  Peel and dice into small cubes, when cool.  Chill. If using canned, drain the liquid. 

Mix orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl and whisk well.

Pour the dressing over the beetroot pieces and mix and set aside.

Serve garnished with rings of spring onions and chopped coriander leaves.