Trim the beetroot tops shorter, leaving 2 cm. Leave the root end untrimmed. Boil in water salted with Seasoned Sea Salt for ± 40 minutes until tender.
Drain and leave until cool enough to handle. Strip off skins and slice the beetroot and onion finely on a mandolin. Arrange on a platter. Season with Green Onion Seasoning.
Cut the orange segments directly over the platter of beets to catch all the juice from the oranges.
Dress salad with Classic Greek Dressing and sprinkle orange zest over. This salad will improve with standing.
Add watercress just before serving.