You will need
3 oranges, 2 peeled and cut into segments and 1 juiced
½ cup (125 ml) dried cranberries
Cut the beetroot leaves off, leaving ±2 cm of stems. Do not cut the root ends. Cover the beetroot with warm tap water in a medium saucepan.
Cover with a lid and boil on medium heat for 45 – 60 minutes until tender. Time will depend on the size of the beetroot.
While the beetroot is cooking, soak the cranberries in the juice of the one squeezed orange.
When beetroot is soft (pierce with a fork or pointed knife to test) drain off the water and leave the beetroot to cool. Pull off the skins.
Cut beetroot into small wedges and season to taste with Lemon & Black Pepper Seasoning.
Pour over Balsamic Vinaigrette.
Dish beetroot in a bowl, top with orange segments and spoon over plumped cranberries and remaining orange juice.
Left over salad will keep in the fridge (covered) for 4 – 5 days.