This colourful salad will give you a healthy boost.
3 medium-large beetroot (beets)
1 large clove garlic, peeled
2 Tbsp drained capers
1 Tbsp finely chopped parsley
Flaky sea salt
Freshly ground black pepper to taste
1 Tbsp lemon juice
¼ tsp fennel seeds, optional
3 Tbsp extra virgin olive oil
Good handful of rocket leaves, trimmed, washed and dried
12 or so small mint leaves
1 Preheat oven to 200°C (400°F). Trim beetroot leaving most of the tapering ends intact and a few centimetres (an inch or so) of stalks attached to the crown. Wash beetroot under running water paying particular attention to the leaf end but don’t nick the skin. Wrap each beetroot in tin foil and transfer to a shallow dish in case the foil springs a leak. Bake the beetroot for 45-60 minutes, depending on size, or until a skewer inserted into the centre offers just a little resistance. Unwrap beetroot and cool. If not for immediate use, rewrap the beets in foil, transfer to a dish and refrigerate for up to 5 days.
2 Finely chop garlic, then add capers and continue to chop until finely chopped. Transfer to a bowl, add parsley, a few good pinches of salt, black pepper, lemon juice and fennel seeds if using, and whisk in oil.
3 Peel mandarins, break into segments and remove as much pith as you can. Peel beetroot and slice beetroot into rounds, or dice (or do a mix of both). Put beetroot on a platter and sprinkle with flaky sea salt. Drizzle with caper dressing. Add mandarin segments and rocket and toss gently. Scatter with mint leaves and serve.