You will need
1-2 oranges, peeled and cut into segments
¼ – ½ (60 – 125 ml) cup pomegranate seeds
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 minutes until tender. Time will depend on the size of the beetroot.
When soft (pierce with a fork or pointed knife to test) strain off the water and leave the beetroot to cool. Pull off the skins.
Cut beetroot into small blocks and season to taste with Lemon & Black Pepper Seasoning.
Pack into clean jars. Shake up the Vinaigrette and pour over the beetroot.
Keep in the fridge and serve as needed.
Orange and pomegranate addition:
For the campers, whole oranges and pomegranates travel very well.
Dish some beetroot in a bowl, top with orange segments and pomegranate seeds.