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.