You need
500g cooked beetroot (roasted or boiled)
Grated zest of one orange
30ml sliced pickled jalapeños
For the dressing:
15ml vinegar from the pickled jalapeños
Juice from one orange
20ml olive oil
Chopped parsley or coriander leaves
To prepare
Either use warm or chilled small baby beets or cut beets into 20-30mm pieces
Add the zest & jalapeños to the beets
Mix the orange juice, pickling juice and oil, pour it over the beets
Finish with chopped parsley or coriander
This dish benefits from standing for a few hours or even a day or two.